Curry is one of the many house hold weekend dishes mom used to make, even til this day when i’m home visiting. It’s a very comforting food, especially during this time of year when it’s cold and crisp.
For those who aren’t familiar with annatto seeds. It has a high peppery taste with a hint of nutmug and it gives off a red color when infused in oil. Just an extra kick to the curry.
1/2 chicken cut into 1.5 to 2 inch pieces
1 medium onion sliced
Potatoes (either 8-10 small ones – cut in half or 2 large ones skinned and chopped into 1.5 inch pieces
3 tbsp. madras indian curry
1 can coconut milk
1 1/2 cup water
1 tbsp. annatto seed
Enough Oil for frying the potatoes
Oil for infusing the annatto seeds
In a mixing bowl, marinate the chicken with the curry seasoning, salt, 1 tsp. of fish sauce, 2-3 tbsp. sugar for about 30 min or longer if possible.
Peel the potatoes and cut them in half.
Deep fry or pan fry the cut up potatoes until golden brown and set aside.
In a medium size pot, sauteed the garlic until aromatic and put in the chicken piece by piece until brown. This help locks the juice in the chicken so it won’t dry out and fall apart quickly
Once all the chicken pieces are brown, layer the top with the onions and put in all the seasoning for it. stir well before pouring in the coconut milk and water. let it come to a boil and then put a lid over to simmer.
In a small pan heat 4 tbsp. of oil and 1 tbsp. of annato seed… let it infused. Turn off heat and set it aside
Back to the curry. At this point, I would taste the curry and season as needed. Put in the fried potatoes and 2-3 spoon full of the infused oil. Cover the lid and wait for another 20-30 min. or until the potatoes are fork tender. It’s a food of love thing, patience is a virtue.
When ready, you can serve this over rice noodles or with a fresh out of the oven hot baguette.
The dipping sauce that I use for it consist of half a lime, 2 tsp. salt and 1 fresh pepper.