Malaysian-Style Chicken Curry with Cauliflower & Potatoes
Adapted from Yotem OttolenghiThis incredibly flavored curry requires a few items that you may not have in your pantry, but things like tamarind paste and star anise are readily available at well stocked grocery stores. I like to add shredded chicken to this dish, but other proteins work well too, such as cubed tofu, paneer, or chickpeas. Serve this with thick udon noodles or steamed rice.
Ingredients
- 4 tablespoons light olive oil or other neutral oil, divided use
- 1 sweet onion, cut into a large dice
- 4 large garlic cloves, grated finely
- 1- inch piece of ginger, peeled and grated finely
- 1 tablespoon Malay curry powder, or regular curry powder
- 1 teaspoon ground turmeric
- 2 cinnamon sticks
- 2 whole star anise
- 1 tablespoon tamarind paste
- 14- ounce can coconut milk
- 1 head of cauliflower
- 6 medium fingerling potatoes, cut into small cubes
- 1 ½ cups or so of pulled chicken from a store-bought rotisserie
- Cilantro and lime juice for finishing
- Steamed rice or noodles for serving
Instructions
- Warm 2 tablespoons of oil in a large stock pot. (I always use olive oil, but it’s not traditional. You can use a light sesame oil, or a vegetable oil if you prefer, or even butter). Add the onions and cook until they are well softened, about ten minutes.
- While the onions cook, mix the curry powder and turmeric with a half cup of water.
- Add the garlic and ginger to the onions and cook, stirring, for one minute. Add the star anise and cinnamon sticks, then the curry powder mixture. Next stir in the tamarind and coconut milk and bring to a simmer. Allow it to cook gently while you prepare the cauliflower.
- Place the cauliflower florets and cubed potatoes on a parchment lined baking sheet. Toss with a few tablespoons of olive oil to coat the vegetables, and season with 1 ½ teaspoons of kosher salt. Roast until the potatoes and cauliflower are cooked through and browned, about 30 minutes. If you are serving this with rice, this is a good time to get that going, or bring your water up to a boil for noodles.
- Stir the cooked vegetables into the curry along with the shredded chicken. Taste for seasoning, adding more salt and black pepper if needed. Ladle into bowls and serve with noodles or rice, topped with chopped cilantro and a squeeze of fresh lime juice.
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