Leah’s Curry Chicken

Leah’s Curry Chicken

Recipe by Chef Noel Keane, Éabha Joans Restaurant, Listowel


Ingredients

  • 1 tablespoon vegetable oil
  • 4–4½-pound chicken, cut into 10 pieces
  • Sea salt
  • 4 medium potatoes (about 1½ pounds), quartered
  • 2 medium red onions, cut into wedges
  • ¾ cup Leah’s Curry paste
  • 12 ounces Belgian-style wheat beer
  • 4 cans coconut milk
  • 2 cups chicken stock
  • ½ cup fish sauce
  • ¼ cup fresh lime juice
  • 1 tablespoon light brown sugar
  • 1 teaspoon red chilli powder
  • Freshly ground black pepper
  • Coriander sprigs, fried shallots, and cooked rice (for serving)

Instructions

  • Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8–10 minutes; transfer to a plate.
  • Cook potatoes in same pot, turning occasionally, until brown, 8–10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5–8 minutes; transfer to plate with potatoes.
  • Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5–7 minutes. Add chicken, coconut milk, and stock. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1–1½
  • Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, sugar, and chilli powder; season with salt and pepper. Top with coriander and shallots. Serve with rice.

Chef Noel Keane (Éabha Joans Restaurant, Listowel) and Billy Sweeney at The Pavilion at the Festival Dome
Chef Noel Keane (Éabha Joans Restaurant, Listowel) and Billy Sweeney at The Pavilion at the Festival Dome