Malaysian chicken curry

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 750 g bone-in chicken legs or thighs
• 2 tbsp oil
• 1/2 chopped onion
• 30 g Malaysian meat curry powder
• 480 ml water
• 2 small potatoes, cut into wedges
• 120 ml coconut cream or milk
• 1 tsp salt, adjustable
• 1 large tomato in wedges and 4 boiled eggs, optional

Step-by-step method

1. Cut potatoes into wedges and prepare chicken in similar-sized pieces.
2. Heat oil in a pot and cook onion until softened.
3. Add curry powder and stir briefly without burning. Add chicken and coat for 1 minute.
4. Pour in water, bring to a boil and reduce heat. Add potatoes and, if using, tomatoes and boiled eggs.
5. Cover and simmer for about 30 minutes, until chicken is cooked through and potatoes are soft.
6. Stir in coconut milk and salt to taste; warm gently and reduce uncovered if too thin. Serve with rice.