serves
4
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Curried Away
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tbsp (40 ml) oil
- 8 chicken drumsticks
- 2 medium onions, finely chopped
- 4 garlic cloves, thinly sliced
- 1 long red chilli, deseeded, thinly sliced (optional)
- 2 small (450 g) sweet potatoes, peeled, cut into 2 cm dice
- 2 tbsp curry powder
- 2½ cups boiling water
- 400 g can coconut cream
- 2 chicken stock cubes
- 6-8 fresh curry leaves
- Steamed rice, thick yoghurt, to serve
Instructions
- Heat half the oil in a large heavy-based saucepan over medium-high heat. Add the chicken and brown, turning occasionally, for 5 minutes or until golden. Remove the chicken to a plate.
- Return the pan to the heat with the remaining oil. Add the onions and cook, stirring occasionally for 2-3 minutes, or until softened. Add the garlic, chilli, sweet potatoes and curry powder to the pan. Cook for 1 minute further, stirring until fragrant.
- Return the chicken to the pan with the boiling water, coconut cream, crumble in the stock cubes and bring to a simmer. Cover and cook for 35 minutes, or until the chicken is cooked through and the sauce has thickened. Remove from the heat and stir through the curry leaves.
- Serve the chicken and sweet potato curry with rice and a dollop of yoghurt.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Curried Away
