Malaysian chicken curry
This gluten-free chicken curry is creamy, mildy spicy and the meat is so tender it falls off the bone.
Cooking time: 45 minutes
- 2 tbsp garlic-infused oil
- 500g chicken thighs, bone in, skin on
- 2 potatoes, peeled and chopped
- 1 carrot, chopped
- 1 x 400g can coconut milk
- 200ml (generous ¾ cup) water
- 1 lemongrass stalk
- 10 dried curry leaves
- Handful of spring onion greens, chopped, to serve
For the curry paste:
- 2 tbsp mild curry powder
- 1 tbsp gluten-free soy sauce
- 1 tbsp smoked paprika
- 1 tsp dried chilli flakes
- 2 tsp minced ginger paste
- Mix all the curry paste ingredients in a small bowl until combined.
- Grab a Dutch oven or a lidded flameproof casserole dish and place over a low heat. Add the garlic-infused oil and, once heated, add the curry paste and stir for 2 minutes until fragrant.
- Add your chicken thighs and mix until well coated in the curry paste and oil, then add in your chopped potatoes and carrot, followed by the coconut milk and water. Give it a good stir until well combined, then add in your lemongrass and curry leaves. Bring to the boil, reduce the heat and allow to simmer for 30–40 minutes.
- Turn off the heat and allow to cool for 5 minutes. The curry will thicken a little more as it cools. Serve with sticky jasmine rice and sprinkled with spring onion greens.
TIP: Don’t forget to remove/avoid the lemongrass stalk and curry leaves when serving!
This is an edited extract from How to Make Anything Gluten Free by Becky Excell published by Quadrille Books RRP $39.99.
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