If you're looking for something exotic to pep up your teatime, why not try Malaysian? The original fusion food, Malaysian cuisine combines Malay, Chinese and Indian cooking to create something spicy and satisfying.
Malaysian chef Norman Musa has created this recipe to help you whip up a spicy chicken curry at home. He says the mark of quality is when you feel the chilli heat as an aftertaste rather than a burn on the tip of your tongue. Achieve this by mixing your spices with water to make a paste and frying it until the oil separates.
Serve the curry with coconut rice and it's a perfect midweek pick-me-up. As Norman says, once you've done the preparation, it takes just 15 minutes to cook – 'and only five minutes to eat!'
Prep time: 10 minutes
400g chicken breast, thinly sliced
3 tbsp Malaysian meat curry powder
4 cloves garlic
1 inch ginger
2 star anise
1 cinnamon bark, 5cm
1 pandan leaf, tied in a knot (use bay or curry leaves as an alternative)
3 tbsp tamarind juice
100ml coconut milk
4 baby potatoes
Wash the chicken breast and cut into thin slices (so the meat can absorb the flavours). Set aside.
Peel potatoes and carrots. Cut the potatoes into quarters and slice the carrots about 1cm thick. Blend the onion, garlic and ginger until pureed (adding a little water if required).
Heat up 8tbsp of cooking oil in a saucepan and add the blended onion, garlic and ginger. Cook until the aromas rise.
Next add in the star anise, cinnamon bark and pandan leaf. Cook until the ingredients start turning brown, then add in the curry powder, 100ml water, 1tsp salt, 1tbsp sugar and tamarind juice. Cook until the oil separates from the rest of the ingredients.
Add in the chicken pieces, potato and carrot. Simmer on a medium heat until the chicken is nicely cooked through. This will take about 10-15 minutes.
Add in the coconut milk and bring to boil. Turn off the heat and you're ready to serve.
Visit Malaysiakitchen.co.uk for more recipe ideas.
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