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Food

Lyndey Milan's Chicken Coconut Curry Recipe

Preparation time
10 minutes
Cooking time
20 minutes
Serves
4

This curry, whilst still light in the spectrum of Indian curries, is medium spiced, complex and fragrant. For this dish an aromatic white with depth, texture and balanced acidity is needed to stand up to the complexity of the flavours but not dominate the chicken. Pinot Gris is a solid choice. The variety has clean layers of tropical and stone fruits that will accompany the spices, fresh acidity that will clean up the coconut milk, and a textured mouthfeel that will highlight the lighter elements in the dish.

Like any curry, the flavours in this recipe develop if you cook it a few hours, or even the day before eating. If preferred, replace some of the coconut milk with chicken stock for a lighter finish.

Ingredients

  • 1 tbsp (20ml) extra virgin oil
  • 800g chicken thigh fillets, cut into 3cm pieces
  • 2–3 birds eye chillies (to taste), finely sliced
  • 3cm piece fresh ginger finely chopped
  • 5 cloves garlic, finely chopped
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • ½ tsp turmeric
  • Pinch ground cloves
  • Pinch ground cinnamon
  • Pinch ground cardamom
  • 400ml can coconut milk
  • Paratha or naan bread, to serve
  • Coriander sprigs, to serve

Method

  1. Place a large heavy based saucepan over low heat. Add oil, then chicken pieces and cook, stirring frequently until golden, but not cooked through.
  2. Add two of the chillies, ginger, garlic, cumin seeds, coriander, garam masala, turmeric, cloves, cinnamon and cardamom and cook for 5 minutes more or until aromatic.
  3. Add coconut milk, bring to the boil and simmer for 10 minutes or until chicken is cooked through. Season to taste with salt and pepper.
  4. Serve with extra chillies, paratha and coriander sprigs.
Food
Preparation time
10 minutes
Cooking time
20 minutes
Serves
4

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Two Blues Sauvignon Blanc 2014
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Life
Poh Ling Yeow
Words by Jackie Macdonald on 8 May 2018
Last time we spoke to Poh Ling Yeow, she was on the verge of launching the second series of her television show, Poh & Co., and had just opened her café, Jamface. This time, we’re catching up with her to talk about her baking book, Poh Bakes 100 Greats.  TV presenter, cook, baker, author, artist, café owner – a better cover star for our diversity issue would have been tough to find!  Not many people know Poh as a baker, a point she makes in the introduction to her book. But, in actual fact, it was her first great cooking love. So, this book was a long time coming.  “I’m really excited about it because I feel like it’s a book I would have written first if I’d had my own way,” she explains. “But everyone knew me for my South-East Asian food, so I had to buy a bit of time and come out as a baker before I could effectively sell a book about baking!”  Poh ‘came out’ by opening Jamface, her café in Adelaide’s Central Market at the end of 2015. While Jamface offers other eats, the main attractions are Poh’s great passion – cakes and pastries made from scratch on site. 

I just don't think I"m out ot impress anyone anymore. I've shed all of that self-consciousness and I literaly cook food I would put on my table at home. 

- Poh Ling Yeow
  Childhood inspiration Poh’s love of baking started when she was a child, she explains. “I wasn’t allowed in the kitchen much as a kid, but baking was one thing I was allowed to do because my mum and great aunty Kim deemed it safe.” Poh’s mum, Christina, was also a great source of inspiration. “I grew up watching my mum bake madly all through my childhood,” she recalls.  For Christina, home economics was the highlight of her school days, and when they arrived in Australia, she took to baking with gusto.  One of the things Christina really instilled in her daughter is the power of persistence.  “If she doesn’t get something right,” Poh says, “she’ll just make it every day for five days in a row until she perfects it. I have definitely inherited that obsessiveness to get things right.” While many authentic Malaysian desserts are fried, steamed or frozen, baked treats are common too. One that Poh was particularly fond of growing up was pineapple tarts, the recipe for which features in her book.  “They’re a really popular little Malaysian snack with really short crust pastry and a super caramelised jam on top,” she describes.  Another of her childhood favourites in the book is coconut love letters. “They always remind me of Chinese New Year. They’re actually really easy to make, with a similar texture to tuille, but a lovely coconutty flavour,” Poh says.  The legend of these treats is that young Peranakan women, who weren’t allowed to meet their loves unattended, would write love letters, hide them inside folded biscuits, and throw them over the wall to their boyfriends. 
For more recipes and the full story with Poh, pickup a copy of Selector  from all good newsagents, subscribe or look inside your next Wine Selectors delivery.  OUT NOW: Poh bakes 100 Greats by Poh Ling Yeow, RRP $39.99. 
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories