From mightymidget69@hotmail.com Wed Feb 25 12:38:56 2004
Date: Wed, 25 Feb 2004 12:35:54 +0000 (GMT)
From: mightymidget69@hotmail.com
Reply-To: currygalore@smartgroups.com
To: currygalore@smartgroups.com
Subject: [currygalore] Malay Chicken Curry With Potatoes

Malay Chicken Curry With Potatoes

6 whole cloves
6 whole green cardamoms
2 whole star anise
2 X 2 inch cinnamon sticks
2 Tablespoons whole fennel seeds
1.5 Tablespoons whole cumin seeds
4 Tablespoons ground coriander seeds
1.5 Teaspoons chilli powder, more if so desired
1 Tablespoon paprika
4 X 1 inch cubes fresh ginger
4 large cloves garlic
4 medium onions
4 pound chicken pieces, legs and thighs
1-pound potatoes
6 fl oz sunflower oil
2 teaspoons salt or to taste
7 fl oz coconut milk
Large handful of fresh mint, coarsely chopped

Method

1. Place the cloves, cardamoms, star anise, cinnamon, fennel and cumin seeds into a spice grinder or coffee grinder. Grind to a fine powder and empty into a bowl. Add to it the coriander, chilli, paprika and 8 Tablespoons of cold water mixing to achieve a thick paste.
2. Peel and chop coarsely the ginger, garlic and 3 of the onions and process in a blender with 3 Tablespoons of water to achieve a smooth paste or puree.
3. Remove skin from the chicken pieces, peel the potatoes and cut into 1-inch cubes. Place potatoes in pan and cover with cold water.
4. Pour oil into wide pan and place over a medium to high heat, whilst oil is heating through peel and finely slice the fourth onion. When oil is hot add the sliced onion and stir-fry until onion is golden brown. Put in the paste from the blender and the ground spice mixture and stir-fry for 10 minutes or more until the mixture is fried to a dark colour.
5. Put the chicken in the pan and coat to cover with the fried mixture then add 1.25 pints of water and the salt, stir and bring to a gentle simmer.
Cover, lower the heat and cook for approximately 10 minutes. Drain the potatoes and add them to the pan and once at a simmer cover for another 20 minutes until the chicken is cooked through and the potatoes are tender.
6. Stir in the coconut milk and cook for a minute or two then add the mint leaves and stir into the curry. Remove the excess surface oil and serve with rice, vegetables and bread and some beer or wine.





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