Name: Spicy Malay chicken curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 large (200g) onion, sliced; 2 (400g) medium desiree potatoes; 1 tablespoon grated fresh ginger; 2 clove garlic, crushed; 1 kilogram chicken breast fillets, chopped; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon ground tumeric; 2 tablespoon chopped fresh lemongrass; 2 kaffir lime leaves, finely chopped; 4 small fresh red chillies, seeded, chopped; 2 medium (380g) tomatoes, chopped; 2 teaspoon caster sugar; 1 cup (250ml) water; 1 cup (250ml) coconut cream; 1/3 cup peanuts, coarsely chopped

Spicy Malay chicken curry

This fragrant Malay chicken curry is spice, but the coconut cream takes the edge off the bite. If you can't source kaffir lime leaves, use 2 tablespoons of grated lime zest instead.

Ingredients

1 tablespoon peanut oil

1 large (200g) onion, sliced

2 (400g) medium desiree potatoes

1 tablespoon grated fresh ginger

2 clove garlic, crushed

1 kilogram chicken breast fillets, chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon ground tumeric

2 tablespoon chopped fresh lemongrass

2 kaffir lime leaves, finely chopped

4 small fresh red chillies, seeded, chopped

2 medium (380g) tomatoes, chopped

2 teaspoon caster sugar

1 cup (250ml) water

1 cup (250ml) coconut cream

1/3 cup peanuts, coarsely chopped

Method

1.Peel potatoes, cut into wedges and cook in a medium pan of salted water until tender.

2.Heat oil in large pan, cook onion, ginger and garlic, stirring, until onion is soft. Add chicken, cook, stirring, until browned lightly.

3.Stir in spices, lemongrass, lime leaves and chilli; cook, stirring until fragrant. Add remaining ingredients; simmer, uncovered, about 30 minutes or until thickened slightly.

4.Serve on a bed of rice, sprinkled with peanuts and a few coriander leaves. Add a portion of just cooked green beans.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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