South Asian Chicken Curry
By James Bacon
This is a real treat, and a different take on your usual chicken curry. This dish is inspired by the gentle aromas of South East Asia, with flavors of lemongrass, star anise and coconut - a real crowd pleaser! Simple to make and super tasty - give this one a go!
Kitchen tools needed: Cole and Mason Herb Chopper, Large casserole Pan, Food processor / stick blender (optional)
Prep: 15-20 min
- 1kg of chicken thighs (portioned as halves)
- 3 king Edward Potatoes (1 inch cubes)
- 3 medium banana shallots
- 4 cloves of garlic (grated or minced)
- 1 large thumb of Ginger (grated/minced) extra for garnish
- 2 Lemongrass stalks chopped finely
- 2 star anise
- 2 cinnamon sticks (roughly 3 inches long)
- 8 cloves
- 1 tsp peppercorns
- 1tbsp Red Thai Curry Paste
- 5 Tbsp mild curry powder
- 4tbsp Fish Sauce ( more to season)
- 50g Palm Sugar (light brown Sugar)
- Coconut cream 200g
- 500ml water
- Coriander stalks (reserve leaves for garnish)
- Juice of 1.5 limes
- Salt and Pepper
- Red Chilli
- Fresh Ginger
- Spring Onions
- Sauerkraut (Optional)
- Add a good glue of vegetable oil to a deep pan. Fry the whole spices (star anise, cinnamon, clove, & peppercorns) until fragrant. Add the shallots & lemongrass , cook until very soft and sticky.
- Next add the ginger and garlic, cook for further 4 mins. Add the red Thai paste and curry powder, cook out for a further 2-3 mins.
- Add water to deglaze the pan then remove whole spices (just the cinnamon and star anise), set aside. Blend the remaining mixture in the pan with a stick blender (or transfer to a blender) to a smooth consistency. (the mix should now look like a creamy soup).
- Bring to the boil and add the chicken and potatoes to the curry mixture. Cook on a high heat for 10 mins or until the chicken appears white in colour (no pink chicken visible).
- Reduce temperature to a simmer, add sugar, fish sauce and lime juice and cook for a further 40 mins.
- Check the cooking of the chicken and potatoes - the chicken should be soft and white throughout, and the potatoes should slide from a knife. Add the coconut cream & season. Taste for salty, sweet, spicy and sour. Use sugar for sweet, fish sauce for salty, and lime for sour. The spice will come from the mix made earlier!
- To intensify the flavour, add a good blast of salt and black pepper from the Cole & Mason mills.
- Serve the curry piping hot in deep / large bowls and garnish with fresh herbs, fresh ginger and chilli. Great with a side or rice, or your favourite warm crusty bread!
I like to serve this dish with Sauerkraut to add and element of freshness and zing! The consistency is thinner than a traditional Indian style curry, sometimes compared to a creamy soup texture.
Keep the method simple and on point, in just a few steps.
This is where you can personalise the dish with a little secret at the end which makes all the difference.