Norman Musa's Malay Chicken Curry

Boil a kettle

Peel the onion(s) and chop coarsely

Peel the garlic and chop coarsely 

Peel the ginger (scrape the skin off with a teaspoon) and chop coarsely

Add the rice, 350ml (700ml) water and salt (optional) to a pot with a lid over a high heat and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, place the coconut cream sachet(s) in a mug and cover with boiled water until fully submerged (this softens the naturally hard cream)

Blitz the onion, garlic and ginger in a food processor (or with a hand blender) until fine

Heat a large, wide-based pan (preferably non-stick) over a medium heat with 2 tbsp (4 tbsp) vegetable oil

Add the blitzed ingredients and cook until softened and lightly golden brown (approx. 3-4 min), then add the star anise, cinnamon and bay leaves and cook for a further 30 seconds 

Meanwhile, mix the curry powder with 100ml (200ml) water in a bowl

Tip: Diluting the curry powder prevents it from clumping up whilst frying!

Add the curry powder mixture, tamarind paste and 1 tsp (2 tsp) salt (fine sea salt preferably) to the pan and cook for 2-3 min, stirring often to prevent sticking to the bottom

Add the chicken, 100ml (200ml) boiled water and the softened coconut cream and reduce the heat to low

Cook until the chicken is cooked through (approx. 7-10 min) and the sauce has thickened

Meanwhile, chop the coriander finely, including the stalks 

Fluff the cooked rice with a fork

Once the chicken is cooked, add 1 tsp (2 tsp) sugar and taste, you may want to add more if needed

Tip: The sugar helps temper the sourness from the tamarind!