- 2 tablespoons vegetable oil
- 20 curry leaves (see note)
- 1/2 teaspoon dried chilli flakes, or more to taste
- 1 cinnamon quill
- 1 onion, halved, thinly sliced
- 2 cloves garlic, finely chopped
- 185g jar Malaysian curry paste (see note)
- 800g chicken thigh fillets, trimmed, halved
- 2 tablespoons coconut milk
- 2 large desiree potatoes, quartered lengthwise
- 1 teaspoon sugar
- 50g (1/3 cup) unsalted peanuts, roasted, roughly chopped
- Coriander sprigs, to serve
- Hard-boiled eggs, to serve
- Steamed rice or roti, (see note) to serve
- Step 1Heat oil in a deep frying pan over medium–high heat. Add curry leaves and chilli flakes, and fry for 1 minute or until curry leaves are crisp. Remove and drain on paper towel.
- Step 2Add cinnamon, onion and garlic to pan and cook, stirring frequently, for 5 minutes or until onion is soft. Add curry paste and stir for 2 minutes or until fragrant. Add chicken and cook for 3 minutes or until well coated. Add 125ml (1/2 cup) water, coconut milk, potatoes and sugar, season with salt and stir to combine. Bring to the boil, then cover and simmer over low–medium heat for 25 minutes or until potatoes are tender and chicken is cooked.
- Step 3Divide chicken curry among bowls and scatter with fried curry leaves, peanuts and coriander sprigs. Serve immediately with boiled eggs and steamed rice or roti.
- Low carb
- Low sugar
- Lower gi
Curry leaves are available from selected supermarkets and greengrocers. We used the Ayam brand of Malaysian curry paste, available from supermarkets. Roti is Indian flatbread, available from supermarkets.
- Author: Olivia Andrews
- Image credit: Mark Roper
- Publication: MasterChef