Malaysian Chicken and Potato Curry (Massaman style)

Serves 4-6
Time 1.5 hours


680g chicken pieces
4 tbsp olive oil
1 onion, medium, finely sliced
1 large knob ginger, grated
1 tsp turmeric, grated
8 cloves garlic, chopped
Kaffir lime leaves
Curry leaves
2 sticks lemongrass
1 ½ tsp coriander seeds
2 tsps hot pepper flakes
2 tsps fennel, ground
1 ½ tsps ground cumin
1/2 tsp cinnamon
1 tbsp garam masala
½ -1 tsp black pepper, coarsely ground
3 cardamom pods (whole pods)
2 tbsp curry paste
¼ cup coconut sugar
2 cans light coconut cream
1L chicken Stock
400g diced tomatoes
3 large potatoes, cut into large chunks


Season the chicken pieces with salt and pepper and curry powder.

In a hot pan with oil, brown off the seasoned chicken and set aside.

In a separate hot pan with oil, sweat the onions, garlic, turmeric and ginger. Add the curry leaves, kaffir lime leaves, chilli, lemongrass and toast the spices. Add the curry paste, coconut sugar, coconut cream and stock.

Add the tomatoes and stir. Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away. Cover with a lid and simmer for about an hour until the potatoes are cooked and the chicken is falling off the bone.

Stir in fresh coriander before serving.