Chui Lee Luk’s chicken curry with pickled pineapple

1.For pickled pineapple, blend garlic, chilli, ginger, galangal, lemongrass and turmeric in a small food processor until smooth, adding a little oil to loosen if necessary. Heat oil in a saucepan over low heat and fry paste until it darkens slightly (20 minutes), then stir in vinegar, sugar and 1 tsp salt. Remove from heat and cool, then add pineapple, stir to coat, and refrigerate to marinate (1 hour).

2.Preheat oven to 180°C. For curry powder, dry-roast ingredients (except chillies peppercorns and turmeric) until fragrant (10 minutes). Finely grind chillies with a mortar and pestle, add roasted spices and peppercorns, finely grind, then stir in turmeric.

3.Place chicken in a large bowl, rub with 1 tbsp curry powder and 1 tsp salt and leave to marinate for 30 minutes.

4.Meanwhile, pound onion, garlic, ginger and belacan to a smooth paste with a mortar and pestle. Heat oil in a saucepan over medium heat and fry paste until fragrant and onion is cooked out (5-6 minutes). Add lemongrass, star anise and remaining curry powder and fry until fragrant (1-2 minutes). Add chicken and 250ml water, cover and simmer, stirring occasionally, until chicken is half-cooked (15 minutes). Add potato, coconut milk and curry leaves, and simmer, stirring occasionally, until potato is tender and chicken is cooked (25-30 minutes). Season with salt and palm sugar and serve with rice and pineapple pickle.