Maylasian chicken curry recipe
 Julie Lin’s aromatic Malaysian chicken curry is flavoured with everything from coconut milk to cardamom, cinnamon and Malaysian curry powder. Serve with the dal and roti jala. . 2 dried red chillies80ml/2½fl oz vegetable oil1½ onions, finely chopped6 garlic cloves, crushed or finely chopped5cm/2in fresh root ginger, peeled and grated1 cinnamon stick1 star anise1 green cardamom pod8–10 tbsp Malaysian Kari curry powder or garam masala400g/14oz chicken thighs, skin off and bone out, diced2 tbsp ground turmeric 1 tbsp salt 4 potatoes, peeled and chopped into chunks100ml/3½fl oz coconut milk2 tomatoes, chopped1 stalk curry leaves2 tbsp vinegar1 tsp sugar1 pinch MSG 2 dried red chillies 80ml/2½fl oz vegetable oil 1½ onions, finely chopped 6 garlic cloves, crushed or finely chopped 5cm/2in fresh root ginger, peeled and grated 1 cinnamon stick 1 star anise 1 green cardamom pod 8–10 tbsp Malaysian Kari curry powder or garam masala 400g/14oz chicken thighs, skin off and bone out, diced 2 tbsp ground turmeric 1 tbsp salt 4 potatoes, peeled and chopped into chunks 100ml/3½fl oz coconut milk 2 tomatoes, chopped 1 stalk curry leaves 2 tbsp vinegar 1 tsp sugar 1 pinch MSG Method Start by soaking the dried red chillies in warm water for 10 minutes until soft, then chop finely.Heat the oil in a large pan or casserole dish (it should be enough to cover the base of the pan) over a medium heat. Add the onions and sauté for 5–8 minutes until they are soft and golden brown. Then add the garlic, ginger and soaked chillies. Sauté for another 2–3 minutes until fragrant. Add the cinnamon stick, star anise and cardamom to the pan. Stir for 1 minute to release the aromas. Add the Malaysian curry powder and stir well, then cook for 1–2 minutes to blend the flavours.Mix the chicken thigh meat with the turmeric and ¼ tsp salt. Add the marinated chicken thighs to the pan and cook until they are browned on all sides. Pour in 375ml/13fl oz water and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes.Add the potatoes, coconut milk, 1 of the chopped tomatoes and ½ tbsp salt to the pan. Pour in an additional 250ml water if the curry looks too thick. Simmer the curry for 30–40 minutes, or until the potatoes are tender and the chicken is fully cooked. Stir occasionally to prevent sticking and ensure even cooking. Season with the curry leaves, vinegar, sugar, and MSG. Start by soaking the dried red chillies in warm water for 10 minutes until soft, then chop finely. Start by soaking the dried red chillies in warm water for 10 minutes until soft, then chop finely. Heat the oil in a large pan or casserole dish (it should be enough to cover the base of the pan) over a medium heat. Add the onions and sauté for 5–8 minutes until they are soft and golden brown. Then add the garlic, ginger and soaked chillies. Sauté for another 2–3 minutes until fragrant. Heat the oil in a large pan or casserole dish (it should be enough to cover the base of the pan) over a medium heat. Add the onions and sauté for 5–8 minutes until they are soft and golden brown. Then add the garlic, ginger and soaked chillies. Sauté for another 2–3 minutes until fragrant. Add the cinnamon stick, star anise and cardamom to the pan. Stir for 1 minute to release the aromas. Add the Malaysian curry powder and stir well, then cook for 1–2 minutes to blend the flavours. Add the cinnamon stick, star anise and cardamom to the pan. Stir for 1 minute to release the aromas. Add the Malaysian curry powder and stir well, then cook for 1–2 minutes to blend the flavours. Mix the chicken thigh meat with the turmeric and ¼ tsp salt. Mix the chicken thigh meat with the turmeric and ¼ tsp salt. Add the marinated chicken thighs to the pan and cook until they are browned on all sides. Pour in 375ml/13fl oz water and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes. Add the marinated chicken thighs to the pan and cook until they are browned on all sides. Pour in 375ml/13fl oz water and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes. Add the potatoes, coconut milk, 1 of the chopped tomatoes and ½ tbsp salt to the pan. Pour in an additional 250ml water if the curry looks too thick. Simmer the curry for 30–40 minutes, or until the potatoes are tender and the chicken is fully cooked. Stir occasionally to prevent sticking and ensure even cooking. Add the potatoes, coconut milk, 1 of the chopped tomatoes and ½ tbsp salt to the pan. Pour in an additional 250ml water if the curry looks too thick. Simmer the curry for 30–40 minutes, or until the potatoes are tender and the chicken is fully cooked. Stir occasionally to prevent sticking and ensure even cooking. Season with the curry leaves, vinegar, sugar, and MSG. Season with the curry leaves, vinegar, sugar, and MSG.