Chicken Curry with Kaffir Lime Leaf

"Mum's chicken curry was special -she would slip in some kaffir lime leaves along with ground up prawn powder, tumeric, chili paste.Mum's magic was in how simple and magical she made cooking" Tania Nathan.

• 3 1/2 pound (1.5 kg) chicken
• 2 tablespoons turmeric powder
• 2 large red salad onions sliced
• 2 tablespoons peanut, canola or sunflower oil (or four, if you're my mother)
• 3 inches young ginger, peeled with a teaspoon and sliced finely
• 4 cloves garlic, minced
• 3 tablespoons small dried prawns, soaked and ground into powder (optional)
• 2 tomatoes, diced
• 2 tablespoons ground red chili paste (3 if you like spicy)
• Salt and pepper to taste
• 2 tablespoons Indian meat curry powder
• 2 large potatoes, peeled and chopped into medium cubes
• 1 cup coconut cream
• Kaffir lime leaf (fresh or dried)
• 1 cup water

METHOD

Chop whole chicken into small jointed parts, removing fat and skin. Using your hands, season chicken with one tablespoon of turmeric powder, about one sliced and mashed red onion and a little salt. Set aside for at least 15 minutes.

In a wok or large pot, heat oil until hot. Fry remaining onion with ginger until softened. Add garlic, cook until until aromatic. Take care not to burn garlic! Add prawn powder, sauté until moderately dry and aromatic. Add chicken, turning to coat. Add tomatoes. Lower heat, cook with lid on, for 5 minutes.

Add red chili paste, salt and pepper, curry powder, potatoes, coconut cream, kaffir lime leaves and water to the pot. Mix and put the lid on.

Cook for 20 minutes on medium heat, stirring occasionally. If you like a little more gravy or for the curry to be thinner, add more water to the pot. It is quite normal for the curry to stick a little to the bottom, it actually adds something to the flavor!

Serve with steamed white rice or roti jala (lace pancakes).

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: Tania Nathan for Josephine Wong Siew Ping Nathan

 

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