Marinated chicken pieces are added to the pan with the fried onions and spices, allowed to brown and seal in flavour, before the tomatoes, potatoes, coconut milk , water and seasoning are added, and the dish is cooked until the chicken becomes tender. Salt may be added if needed.
Chicken was always the "Special occasion" dish, prepared and cooked when guests were coming to visit. It was probably the first dish I mastered as a girl, and has become a favourite with friends and family ever since.
Ingredients: Chicken thighs, onion, ginger, garlic, potatoes, tomatoes, chillies, curry leaves, curry powder, turmeric, water, coconut milk, star anise, cinnamon stick, salt, pinch of sugar, oil.
Reheating Instructions: Defrost in refrigerator, stir. Place in oven, covered, to heat for 20-30 minutes at 180C. Check is heated through before serving. May top with coriander leaves. Serve with rice, rotis, rice noodles.
About your cook, Rani (Rose Bay)
Coming from an Indian Malay background I have grown up in a household where food connects the family and community. Everyone comes together at the table, and the richness of flavour warms the soul.
I am inspired by many chefs- Rick Stein for his appreciation of cooking techniques, garnered from watching home cooks in their kitchens; Yotam Ottolenghi for his use of vegetables and appreciation of culture; Nigella as she cooks a variety of food, loves everything, and sits to enjoy her efforts with family and friends.
I worked in foreign exchange for American Express for many years, but lived to cook at home and also for those who are less fortunate.
I like to share good home cooked meals with people, to allow them to try a different dish they may not have ordered in a restaurant and I look forward to sharing my passion with others.