Allergy free Malaysian chicken curry recipe

Ingredients

• 2 tbsps olive oil
• 1 onion, cut into wedges
• 800g chicken thigh fillets, cut into 3cm pieces
• 2 large potatoes, peeled, cut into 3cm pieces
  
• 4 kaffir lime leaves
• 1 cinnamon stick
• 4 star anise
• 400ml coconut milk
• ½ cup chicken stock made from a Massel vegetarian chicken ultracube
• 2 tsps palm sugar, grated or 2 tsps brown sugar
• 2 tbsps fish sauce

Curry paste

• 4 cloves garlic, finely chopped
• 4 long fresh red chillies, seeded, finely chopped
• 2 stalks lemongrass, white part only, finely chopped
• 1 tbsp finely grated fresh ginger
• 4 purple Asian shallots, finely chopped
• 1½ tsps turmeric
• Salt and pepper, to taste

Method

• Place all the curry paste ingredients in a food processor and process until a smooth paste forms.
• Season to taste with salt and pepper.
• Heat the oil in a wok over medium-low heat.
• Add the onion and cook, stirring occasionally, until the onion softens.
• Add the curry paste and cook, stirring, until aromatic.
• Add the chicken, potato, lime leaves, cinnamon, star anise, coconut milk and stock.
• Bring the curry to a simmer.
• Reduce the heat to low and cook, covered and stirring occasionally, for 15 minutes.
• Uncover the wok and simmer for another 15 minutes or until the sauce thickens and the chicken is tender.
• Remove the wok from heat.
• Add the sugar and fish sauce, stirring to combine.
• Taste and season with sugar and fish sauce.