INGREDIENTS
Aromatics
4 Shallots (or 2 Onions)
6 cloves Garlic
Ginger (equal amount to Garlic)
Dry Seasonings
4tbsp Curry Powder
1/2tbsp Chicken Stock Powder (omit if using Chicken Stock)
1tsp Palm Sugar (or White Sugar)
1 sprig Curry Leaves
Vegetables
300g / 10.6oz Potatoes
Proteins
500g / 1.1lb Chicken Thigh
Rice
2 metric cups Jasmine Rice
For Cooking
400mL / 13.5floz Coconut Milk (15-20% fat)
Water or Chicken Stock
Salt to taste
METHODS
Step 1: Make the aromatic paste
Cut shallots into small chunks
Crush garlic cloves with the side of your knife
Cut ginger into pieces and crush with the side of your knife
Blend aromatics with a little water into a paste
Set aside
Step 2: Prepare the dry seasoning
Add curry powder, chicken stock powder, sugar & curry leaves to a bowl
Mix together and set aside
Step 3: Prepare the potatoes
Peel the potatoes
Cut into similar sized chunks
Set aside
Step 4: Prepare the chicken
Trim chicken of any excess fat, skin, connective tissue, cartilage or bone
Cut into bite-sized pieces and set aside
Step 5: Cook the curry
Add half the coconut milk to a saucepan or pot. Try to use most of the coconut fat if possible
Add the aromatic paste
Cook on medium heat until most of the excess liquid has evaporated and the paste begins to fry in the residual coconut fat
Add the chicken and dry seasonings. Stir for 1-2 minutes
Add the remaining coconut milk and enough water to mostly cover the chicken. Add a generous pinch of salt
Bring to a boil over high heat
Reduce to a simmer, and cook with the lid on for 10 minutes
After 10 minutes, add the potatoes along with another generous pinch of salt
Simmer with the lid on for 15-30 minutes, or until the potatoes are fully cooked. Stir every 10 minutes
Salt to taste and allow to cool
Step 6: Cook the rice
Wash and strain 1.5 metric cups jasmine rice 3-4 times
Add to a small pot or rice cooker
Add enough water to cover the surface by 1-2cm / 0.4-0.8in
If using a rice cooker, switch to 'cook'
If using a pot, bring to a boil over high heat
Cook on low heat with the lid on for 10 minutes
Rest with the lid still on for another 10 minutes (don't remove the lid!)
Fluff the rice to allow excess steam to escape
Set aside with the lid on
Step 7: Storage & serving
Evenly distribute rice & curry between 4 containers
Store in the fridge for up to 1 week
Microwave to reheat & enjoy!
VIDEO
TRITION
Servings: 4
Nutrition per serving:
Calories - 717
Protein - 35.2g
Carbohydrate - 87.4g
Fat - 26.3g