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Curry Mouan (Chicken Curry)

Curry Mouan (Chicken Curry) is a traditional Cambodian recipe for a classic curry of chicken and potatoes in a richly-flavoured curry paste base. The full recipe is presented here and I hope you enjoy this classic Cambodian version of: Chicken Curry (Curry Mouan).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurrySpice RecipesChicken RecipesFowl RecipesCambodia Recipes



Ingredients:

180ml groundnut oil, divided

For the Spice Paste:
1 tsp lemongrass, minced
3 large green chillies, shredded
5 garlic cloves, finely chopped
1 large shallot, finely chopped
1 pice of galangal, peeled and chopped
1 cinnamon stick
4 whole star anise
9 cardamom pods
1 small nutmeg
16 black peppercorns
1/2 tsp coriander seeds
1/2 tsp fennel seeds
4 tbsp coriander leaves, finely chopped
250ml water
1/4 tsp ground turmeric
2 tsp shrimp paste (belachan)

For the Curry:
750ml coconut milk
1kg chicken meat, chopped
1 medium onion, thinly sliced
2 tbsp fish sauce
4 tsp palm sugar (or golden caster sugar)
1 tsp salt
1kg potatoes, peeled and sliced

Method:

Begin with the spice paste. Heat 60ml of the groundnut oil in a wok and when hot add the lemongrass, chillies, garlic, shallot, galangal, cinnamon, star anise, cardamom, nutmeg, black peppercorns, coriander seeds and fennel seeds. Stir fry for 5 minutes then take off the heat and allow to cool slightly. Turn the contents of the wok into a blender or food processor and add the water, coriander, turmeric and shrimp paste. Process until smooth, turn into a bowl and set aside.

Heat the remaining oil in a wok, add the chicken and fry for 2 minutes then add the onion and potato slices. Stir-fry briskly for about 5 minutes, or until golden brown (you will probably need to do this in batches). Stir in the spice paste, along with all the remaining ingredients. Bring to a simmer, cover the pan and cook for 20 minutes.

Serve hot on a bed of rice.