Chicken and lime leaf curry with noodles from Ottolenghi Comfort (page 174) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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Notes about this recipe

  • Eat Your Books

    Can substitute mild Madras curry powder for Malaysian curry powder, belacan paste or fish sauce for belacan powder, and dark muscovado sugar for jaggery.

  • Pandan on November 05, 2024

    Having family from Malaysia I was curious how the Ottolenghi version would taste. I liked that the recipes suggests using Malaysian meat curry powder (which tastes quite different than madras but is quite hard to find outside of Malaysia and the UK; I used Baba’s) and belacan (I used powdered). We had this with rice instead of noodles and I added two peeled and cubed potatoes because Malaysian curry with potatoes and rice is just comfort food to me. The curry was ok and got compliments from my guests. But compared to other Malaysian chicken currys I had, this was not that remarkable. Too much oil and coconut milk for my taste and could have been more sour.

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