I love a good curry but sometimes I find the chicken dries out a little. By frying off in a pan and adding to the curry at the last minute it keeps that lovely succulent texture.
I par-boil my potatoes in the micro in a jug with a cm of water, for about 4-5 mins. This cuts down on the washing up I find and that's always a good thing in my opinion.
2 white onions diced
2 garlic cloves sliced
1 tbsp fresh grated ginger
1 tbsp Rendang curry paste (available in most supermarkets)
1 tbsp roasted Garam masala (available in most supermarkets)
1 tsp cumin
1 tsp turmeric
Large pinch of dried chillies
1 cup of chicken stock
2 kaffir leaves (lime) (Most supermarkets)
1 tbsp palm sugar (or brown sugar) (Most supermarkets)
1 tin of coconut cream
1 tin of coconut milk
Tin of tomatoes
1 potato peeled and diced
6 breast of chicken skinned and diced
Parboil the potatoes and put to one side.
Fry the onions, garlic and ginger in a little olive oil, until soft and translucent.
Next add the rendang, garam masala, cumin, turmeric and chilli, cook down for a couple of minutes, add the chicken stock, kaffir leaves, palm sugar, coconut cream and milk, cook down for 10 minutes.
Add the tomatoes and potatoes and simmer for 30 mins over a medium heat.
Fry the chicken pieces in a little olive oil until cooked, add to the pot and serve.
*For a fab extra stir 2 heaped tbsp of mango chutney into the curry before serving.