Kukul Mas Curry – Chicken Curry

Joint the chicken, then cut the breast and thigh in half, leaving the wings and drumsticks whole. Heat the oil in a large heavy-based saucepan over medium heat.

Add the cardamom pods, chillies and the curry leaves and fry for 2 minutes, stirring. Add the onion and cook until golden. Add the ginger and garlic, cook for 2 minutes, stirring. Add the ground spices and mix well to combine.

Add the chicken to the pan and stir until it is well coated with the spice mix. Add half of the coconut milk, the lemongrass and cinnamon, cover and cook over low heat for 40–50 minutes. Stir in the remaining coconut milk, season with salt and cook uncovered for a further 5–10 minutes. 

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