Kari Ayam — Malaysian Chicken Thighs Curry with Yukon Gold Potatoes & Green Beans

Ingredients

• 1½ lb Chicken Thighs
• 3 tbsp Malaysian curry powder (or madras curry powder plus ½ tsp fennel seed)
• 4 shallots, 3 cloves garlic, and 1-inch piece ginger, blended
• 1 stalk lemongrass, bruised
• 1 cinnamon stick and 1 star anise
• 1 can (14 oz) coconut milk
• 2 Yukon Gold Potatoes, cut into chunks
• 1 handful Green Beans, trimmed
• 2 tbsp oil
• Salt, and rice or roti for serving

Method

1. Make a paste of the curry powder with a few spoonfuls of water. Fry the shallot blend in oil over medium until golden, then add the curry paste, lemongrass, cinnamon, and star anise and fry until the oil beads back out, 3–4 minutes — that split oil is the flavor signal.
2. Add the Chicken Thighs and turn to coat in the dark paste.
3. Pour in the coconut milk and ½ cup water, add the Yukon Gold Potatoes, and simmer partly covered 25 minutes, until the Chicken Thighs is 165°F and the Yukon Gold Potatoes is tender.
4. Add the Green Beans for the last 5 minutes so they keep their bite.
5. Season with salt, rest 5 minutes, and serve with rice or torn roti for dredging.