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).
recipe from www.inmamaskitchen.com
Nathan for Josephine
Wong Siew Ping Nathan
read more about Malaysian cooking