Malaysian Chicken and Potato Curry
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
2/3 cup (80g) mild curry powder
2/3 cup (160ml) water
7 cloves garlic, crushed
5 green shallots, finely chopped
2 teaspoons grated fresh ginger
1/3 cup (80ml) vegetable oil
1 liter (4 cups) coconut milk
3 medium (600g) potatoes, peeled, chopped
2 medium (300g) onions, sliced
5 green shallots, chopped, extra
chicken on board, breast side up. Cut through
breast bone, a little to one side, and right
through the backbone. Cut both pieces of chicken
between each wing and breast, cutting through
joint. Cut or chop between each leg and thigh,
making a total of 8 pieces. Chop each wing,
leg, breast and thigh into 3 pieces making 24
or process curry powder, water, garlic, shallots
and ginger until smooth. Combine curry mixture
and chicken in bowl, cover, refrigerate 30 minutes.
oil in pan, add chicken, cook, stirring, about
10 minutes or until chicken is brown and fragrant.
coconut milk, potatoes and onions, simmer, uncovered,
about 20 minutes or until potatoes are tender.
Stir in extra shallots.
Serves 4 - 6
To make this recipe even easier, the second time
I made this, I firstly added 4 small red chillies
to the blended water, garlic, shallots and ginger.
I also thought that 1/2 teaspoon of salt would
enhance the overall taste as well. Add this when
adding the coconut milk, potatoes and onions.
me, although the original recipe is excellent,
my additions added an even better taste! Either
way, I urge you to try this as it is so simple
and even the kids loved it . . . Well, particularly
the original without the chilli !