This Malay curry of free-range chicken and waxy kipfler potatoes is wonderfully aromatic, with Indian curry spices as well as more expected South East Asian ingredients like lemongrass and lime leaves. The sauce should be warmly spicy (but not outrageously hot), with a lick of acidity from tamarind and tomatoes as well as creaminess from coconut milk. If you'd like to dial up the heat, add some tomato sambal (on the Specials menu). Defrost then reheat gently in a saucepan or microwave, stirring occasionally, until piping hot.
Free-range chicken, kipfler potatoes, coriander, cumin, mustard seeds, cloves, chilli, turmeric, lemongrass, ginger, onion, kaffir lime leaves, green chilli, curry leaves, coconut cream, tamarind, tomatoes, rice bran oil, lemon juice, sugar, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with steamed jasmine rice and stir-fried Asian greens with a tomato-chilli sambal or sauce on the side.
