Singapore Chicken Curry - Chef Recipe by Eric Kwek.

Ingredients

Spice paste:

15g dried banana chillies
40g peeled garlic
40g peeled shallots
15g lemongrass
10g galangal
10g turmeric
10g coriander roots
15g candlenuts
10g shrimp paste

500mL chicken stock
1kg chicken Marylands
1/2 white cabbage, diced into 5cm strips
3 Desiree potatoes, diced into large pieces
500mL coconut cream

Method

Spice paste:

Soak dried chillies in hot water in a bowl for at least 2 hours before starting to cook.

Combine rest of ingredients in a blender and blend to a fine paste.

Heat a medium-size heavy-based pot with about 60mL vegetable oil. Fry the spice paste, stirring continuously to prevent it from sticking to the bottom of the pot, for at least 15 minutes until it smells highly aromatic and the oil is starting to leech out of the paste.

Using a cleaver, cut the chicken Marylands into smaller pieces, about thumb size.

Add chicken pieces to the pot with the paste and fry until they are coated.

Add chicken stock and diced potatoes. Bring to a boil, then reduce heat to a simmer.

In a separate pot, bring half a pot of water to the boil and season heavily with salt. Blanch the cabbage in the hot water until just tender. Strain and set aside.

Check the potatoes and chicken are cooked through. Add the blanched cabbage and stir to combine.

Finish the curry with coconut cream. Bring to the boil and take off heat.

Season with salt to taste and serve with steamed jasmine rice.

Recipe provided by Turbine at The Trawool Estate