Turmeric Chicken Curry

A fragrant Malaysian-style chicken curry with fresh turmeric, lemongrass, and coconut milk.

Ingredients

• 2 lemongrass stalks
• 6 bird-eye chillies
• 8 cm turmeric (fresh)
• 1 turmeric leaf
• 400g chicken meat
• 1 tamarind peel
• 2 potatoes
• 100 ml water
• 150 ml coconut milk
• 1 tbsp salt
• 1 tomato

Directions

1. Pound turmeric & chillies coarsely into a paste. Discard the top 2/3 of the lemongrass, remove the first few outer layers and lightly crush the bulbous end with a pestle or large side of a knife. Then, cut turmeric leaf into thin slices. Set aside.

2. Heat wok over medium to low heat. Place the chicken pieces, the blended ingredients and bruised lemongrass into the wok. Let it sit in the pot/wok for 10 minutes on medium-low heat. This step will remove excess water from the chicken. Stir until there is no excess water from the chicken.

3. Cut each potato into bite-sized wedges. Add tamarind peel, potatoes, water and coconut milk to the pot and let the dish simmer over medium heat for at least 15 minutes. Continue stirring slowly until the potatoes & chicken are cooked.

4. Pour more coconut milk into the pot and further simmer dish. Cut the tomato into four wedges and add them to the dish. Finally, stir in sliced turmeric leaf for extra aroma. Allow the dish to cook for another 5 minutes. Stir slowly from time to time until the flavour comes together.