Sharing below is the recipe I adopted from Roti & Rice for my trial.
- 1.8kg bone in chicken thighs, fat trimmed
- 80ml canola oil
- 1 onion, peeled and thinly sliced
- 1 inch knob ginger, peeled and julienned
- 5 medium-sized potatoes, peeled and cut into bite size pieces
- 1 tsp Colman’s mustard powder
- 1 tsp red chili pepper
- 1 packet (396g) chicken or beef smokies (cocktail sausages)
- ½ tsp sugar
- 2 tsp salt
- 2 tbsp white vinegar
- 10 red jalapeno chillies
- 1 habanero pepper optional
- 2 large onions peeled
- 55g knob ginger, peeled
- Lightly sprinkle some salt and pepper onto chicken pieces. Place on a baking tray and roast in a 190°C oven for 50 minutes. Remove and set aside.
- Blend all spice paste ingredients with as little water as possible into a fine paste.
- Heat 80ml canola oil in a large heavy pot over medium heat. Add sliced onions and julienne ginger. Fry until lightly brown and fragrant, about 3 minutes.
- Add spice paste and continuously stir until fragrant and oil separates, about 8 to 10 minutes.
- Stir in potatoes. Sprinkle over mustard powder and chili pepper.
- Add 1 packet chicken smokies and stir well to ensure they are well coated with spices.
- Pour in 480ml water, reduce heat, and allow it to simmer for about 10 minutes.
- Add sugar and salt followed by roast chicken pieces. Stir to get chicken coated with gravy. Allow it to simmer for another 10 minutes until chicken and potatoes are tender.
- Stir in vinegar and turn off heat.
- Serve with steamed rice.
- Instead of using 10 jalapeno chillies and 1 habanero pepper (optional), I have instead used 20 chilli padi in my trial. Maybe that’s why my curry seems lighter in colour.
- I have used sweet potato instead of potato, as I felt that the sweetness of the sweet potato can help to tone down the spiciness for those who are not able to take food that are too spicy.