This moreish and authentic Malaysian chicken curry combines tangy tamarind and creamy coconut milk for a real depth of flavour
- 2 tbsp turmeric
- 1 tbsp flaky sea salt
- 8 chicken legs, on the bone and skin on, cut into thighs and drumsticks
- 225ml vegetable oil
- 500ml thick coconut milk (this must be full-fat)
- 2 lemongrass stalks, bruised
- 4 limes leaves
- 2 tbsp chicken stock powder
- 2 tbsp white caster sugar
- 85g tamarind paste
- 40 small dried chillies, seeds removed
- 50g fresh ginger, peeled and roughly chopped
- 50g galangal, peeled and roughly chopped
- 4 lemongrass stalks, tender part only
- 350g Thai or regular shallots, roughly chopped
- 25g candlenuts or macadamia nuts
- 4 garlic cloves, roughly chopped
- 2 tbsp vegetable oil
MethodRub all over the chicken, cover and chill overnight, or leave at room temperature for 30 mins.
- juice 1 lemon
- 750g boneless, skinless firm white fish, cut into large pieces
- 1 tbsp vegetable oil
- 1 cinnamon stick
- 4 whole cloves
- 4 green cardamom pods
- ½ tsp whole black peppercorns
- 10 fresh curry leaves
- 2 onions, chopped
- 3 green chillies, finely chopped
- 1 tbsp grated ginger
- 4 garlic cloves, finely chopped
- 6 tomatoes, chopped or a 400g can chopped tomatoes
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 tsp ground coriander
- Stir the lemon juice and 1 tsp salt into the fish pieces and set aside. Heat the oil in a large pan. Add the whole spices and curry leaves, cook for 3-4 mins, then add the onions. Fry until the onions are soft, then add the chillies, ginger and garlic. Tip in the tomatoes and the remaining spices and cook, uncovered, on a low heat for about 5-8 mins. Stir frequently to prevent the spices sticking and burning.
- Pour 150ml water into the pan, bring to a simmer, then add the fish. Cover with a lid and cook for 5 mins more. Serve with rice.
- 4 breaded chicken steaks
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 carrots, chopped into chunks
- 500ml chicken gravy
- 2 tsp mild curry powder
- 1 tbsp smooth peanut butter
- 2 tbsp soy sauce
- pickled red cabbage
- cooked rice
- 100g bag crunchy salad
- Heat oven to 200C/180C fan/gas 6. Cook the chicken following pack instructions.
- Meanwhile, to make the katsu sauce, heat the oil in a medium saucepan and fry the onion and carrots for around 8–10 mins or until soft, but not golden. Transfer the onion and carrot to a blender. Add the gravy, curry powder, peanut butter and soy sauce, then whizz until very smooth. Pour the sauce mixture back into the pan and heat until simmering hot, stirring frequently.
- Slice the chicken into strips, divide between 4 plates, then pour the katsu sauce over. Add a spoonful of pickled red cabbage to each portion and serve with cooked rice and salad leaves.
- 1 tbsp vegetable oil
- 400ml can coconut milk
- 1 tbsp Thai red curry paste (I like the ones that come in plastic tubs - Mae Ploy is a good brand)
- 2 garlic cloves, grated
- thumb-sized piece ginger, grated
- 6 fresh or dried lime leaves
- 2 lemongrass stalks, bashed
- 1 chicken stock cube
- 1 tsp palm sugar
- 1 sweet potato, peeled and cut into chunks
- 1 tsp Thai fish sauce
- handful coriander leaves
- handful beansprouts
- 2 long red chillies, sliced
- 2 dried rice noodles nests (100g)
- 2 chicken breasts, cut into bite-sized pieces
- 1 In a large, heavy-based pan , heat the vegetable oil with 1 tbsp of the coconut milk. When it’s hot and starting to splatter, add the red curry paste. Stir and cook gently over a medium-low heat for 1-2 mins – it should start to change colour. Add the garlic, ginger, lime leaves and lemongrass, and turn up the heat a little. Stir and smell it – it will start to change from the smell of raw garlic and spices to roasted ones. As it turns dark red, add the stock cube and the palm sugar – it will melt and become even darker and richer. Add the sweet potato and the fish sauce, then stir until coated in the paste. Add the coconut milk and 200ml water . Stir, bring to the boil , then turn down to a simmer and cook for 12 mins.
- Meanwhile, mix the coriander, beansprouts and chilli. Cook and drain the noodles following pack instructions, then tip into in a large serving bowl. Taste the curry and season with some more fish sauce or sweeten with a little sugar if necessary. Turn up the heat and bring to the boil, then tip the chicken into the sauce. Return to the boil and simmer for 5-7 mins.
- Remove the lemongrass, then spoon the chicken over the noodles and sprinkle with the coriander, chilli and beansprout s to serve.