Quick and easy

“A common delicacy in Southeast Asia, as well as in the Caribbean. A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavoured with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.”

The style of chicken curry that my family cook is the Malaysian version which is usually cooked in coconut milk that contain potatoes and cherry tomatoes. I love curry and from living in Mauritius and Singapore, I got the opportunity to learn the different varieties, I find it to be similar but at the same time completely different when serving the curry with a side of rice, roti prata.

You will need:

1 packet of free range chicken pieces (thigh and drumstick)
1 packet of curry paste (if you can’t find this brand, any brand will do)
1-2 tablespoon of curry powder
1 tin of coconut milk
1 big onions
Drizzle oil (rice bran or sunflower)
2 small shallot or baby onion
1 ginger
1 dried tamarind skin
Handful of garlic
Handful of red chillies
Handful of curry leaves
1 packet of cherry tomatoes

Start by blending the onion, garlic and ginger till it becomes a smooth paste, then add a good amount of oil to your pan on medium heat. Gently mix the blended paste with the curry leaves until it has an aromatic scent, but also making sure the colour doesn’t change. Add both curry powder and paste and thoroughly mix well. Add the chicken pieces into the pot along with the fresh chillies. Half way fill the pot of curry with water, cover the pot with a lid then leave to simmer for a good hour on low heat. Lastly, season the curry with coconut milk and tamarind skin.  Just before serving, add in the cherry tomatoes into the curry then serve either with rice or flat bread pancake known as roti prata.