Malaysian Chicken Curry with Roti

Serves 4-6

Time 1 hour 30 minutes

Ingredients

1 whole chicken (or you can use any bone-in pieces such as drumsticks)

2 tbsp extra virgin olive oil 

1 large onion, finely chopped

3 cloves garlic, minced

1-inch ginger, minced

2 tbsp curry powder (Malaysian curry powder if available)

1 tsp ground turmeric

1 cinnamon stick

2 star anise 

1 can (400ml) coconut milk

1 cup chicken stock or water

2 potatoes, cubed

1 tbsp tamarind paste 

Salt and black pepper, to taste

4 cups spinach

Fresh coriander, for garnish

Naan or roti, warmed

Method

Place the chicken breast side up on the cutting board. Pull one leg away from the body. Using a meat cleaver or poultry sheers, slice through the skin between the leg and the body to expose the joint. Pop the joint by bending the leg back until you hear or feel the joint dislocate. Cut through the joint to separate the leg from the body. Repeat on the other side.

Place each leg skin-side down. Locate the joint between the drumstick and thigh by feeling with your fingers. Cut through the joint to separate the drumstick from the thigh. Repeat for the other leg.

Pull one wing away from the body and slice through the skin to expose the joint. Cut through the joint where the wing connects to the body, removing the wing. Trim off the wing tips (reserve for making stock) Repeat on the other side.

Position the chicken breast side down. Cut along both sides of the backbone from tail to neck, removing the backbone (reserve for making stock).

Place the chicken breast side up again. Cut down the centre of the breastbone to split the breast into two halves and then cut each breast half in half crosswise, giving you four breast pieces.

In a large pot, heat the extra virgin oil over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.

Stir in the curry powder, turmeric, cinnamon stick, and star anise. Cook for 1-2 minutes, stirring, until the spices are fragrant.

Add the chicken pieces to the pot, turning to coat them in the spices. Cook for about 5 minutes, until the chicken is lightly browned.

Pour in the coconut milk and chicken stock and stir to combine. Add the cubed potatoes and tamarind paste. Season with salt and black pepper.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, stirring occasionally, until the chicken is cooked through, and the potatoes are tender.

Remove the cinnamon stick and star anise. Add the spinach and fold through so it just wilts. Garnish with fresh coriander and serve the curry in bowls with warm naan or roti on the side.