MUMMY LIM'S CHICKEN CURRY

There is no way I can ever replicate my mum's curry. I've tried.

But I've come pretty close.

My mum's curry is simply the best chicken curry in the whole world. The Boy is a biiiiig fan. If you've ever eaten curry of any sort in a restaurant, which invariably involves coconut milk, you may be surprised to find out that curry can be exceedingly healthy. Nothing but chicken breast, spices, vegs and water.* In other words, full of mummy goodness. And it tastes just as rich and yummy as the coconut milk version.

* At home, we use chicken pieces on the bone - basically one chicken chopped up. This makes the curry more flavorful. But The Boy doesn't like bones (it's too fiddly), so I use breast instead. P.S. Mummy Lim says: Flavor and moisture comes from the bone and skin. If using breast, mix 1-2 tbsp of water in with the chickent marinade.

The secret is time and quantity of water. The chicken needs to be marinated for at least one hour (just do it before you go to work in the morning), and always add less water than you are thinking. Don't forget, everything else - chicken, vegs - gives off water as they cook.

With that introduction, I present...

MUMMY LIM'S CHICKEN CURRY
Cooking time: 20 mins

A - Marinade
2lbs chicken breasts, cut into bite size pieces OR chicken pieces
2.5 tbsp curry powder
Light soya sauce

B - Aromatics
2 onions, finely chopped or blitzed in short spurts in the food processor
1 fresh red chili (optional), chopped or blitzed together with onions
5 cardamon seeds
4 cloves
2" cinnamon stick

C - Vegetables
4 tomatoes, chopped or blitzed
2 potatoes, cut into bite size pieces

D - Garnishing
Parsley, chopped finely

*****

A - Marinate chicken with a splash of soy and half of the curry powder for at least 1 hour in fridge. Mix the other half the curry powder with a small splash of water to create a thickish paste.

B - In a pot that will be big enough to accommodate the chicken and potatoes in roughly one layer, heat 1 tbsp of oil, fry onions and spices until fragrant. Most of the water from the onions should have evaporated and the mixture glistens slightly. Add the curry paste and fry until fragrant.

Add in marinated chicken and mix well.

C - Add tomatoes and some water. An approximate gauge for the quantity of water would be up to the level of the chicken and (later on) potatoes. Bring to a boil.

D - When the gravy is at a rolling boil, add the potatoes. Keep at a rolling boil until the chicken is cooked and the potatoes soft (approx 20 mins). Add more salt to taste.

E - Garnish with chopped parsley. Serve with white rice.

Note: If you add too much water, do not fear. Just scoop up the chicken and potatoes when they are cooked, and boil the gravy alone until it has reduced to a thickish consistency.

It is truly my joy to share some of my culture and heritage with you. I hope this allows you to enjoy some South East Asian home goodness, at home!