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Kalio chicken curry
Serves 4 Starters and mains
Ingredients
- 2tbsp vegetable oil
- 2tbsp tamarind paste
- 1 ½tsp fine sea salt
- ½tbsp palm sugar
- 1kg boneless chicken thighs, cut into large pieces
- 200ml coconut milk
- 6 makrut lime leaves, ribs removed and thinly sliced
- cooked jasmine rice, to serve
For the curry paste
- 1 banana shallot
- 3 garlic cloves
- 2.5cm fresh root ginger
- 2 lemongrass stalks, trimmed
- 5cm galangal, or fresh root ginger
- 2tsp lemon juice
- 3 red chillies, deseeded
- 5cm fresh turmeric, peeled, or 1tsp ground turmeric
Method
Blitz all the paste ingredients with 2tbsp water using a stick blender or food processor until fine and smooth. Heat the oil in a large, deep pan set over a medium heat, add the paste and cook for 2 minutes until fragrant.
Add the tamarind, salt and sugar, continue to cook for 1 minute, then stir in the chicken. Cook for 3 minutes to seal, then stir in the coconut milk and 200ml water. Bring to the boil, reduce the heat to medium-low and simmer, uncovered, for 20 minutes, stirring every 5 minutes.
Add the makrut lime leaves and give everything a good stir, then turn off the heat. Divide the curry among 4 serving bowls, and serve with the rice.
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