Elder Bruno’s chicken curry with maarr (native lemongrass)

The citrusy flavour of maarr takes this curry to another level. With plenty of veg thrown in, this recipe from Elder Bruno Dann makes for a hearty meal, but you could also serve it with steamed rice.

Elder Bruno's chicken curry with maarr (native lemongrass). Credit: Murdoch Books / Alicia Taylor

• serves

  5-6

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 3 tbsp olive oil
• 4 garlic cloves, chopped
• 1 large brown onion, finely chopped
• 3 tsp curry powder
• 2 tsp garlic and ginger paste
• 2 tsp maarr (native lemongrass, see Note)
• 1 tsp samphire powder or 1 tbsp samphire leaves
• 1 tbsp seablite leaves
• 1 chilli, chopped
• Salt and pepper, to taste
• 1 whole chicken, cut into pieces
• 2 large potatoes, cut into 3 cm cubes
• 1 large carrot, sliced
• 2 tbsp tomato sauce
• 2 tbsp HP sauce
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1 cup (250 ml) chicken stock
• 1 zucchini (courgette), broccoli or bunch of broccolini, roughly chopped
• ¼ cauliflower, roughly chopped (optional)
• 400 ml coconut milk
• 2 spring onions, finely chopped

Instructions

1. Heat the olive oil in a large pan and fry the garlic and onion over high heat. After 2–3 minutes, reduce the heat to medium and add the curry powder, garlic and ginger paste, maarr, samphire, seablite, chilli and salt and pepper. Mix well for approximately 1 minute. If the mixture is dry, add a drop of olive oil.
2. Add the chicken and fry for approximately 8–10 minutes, then add the potato, carrot and the sauces, and stir. Gradually add the chicken stock and stir it through the curry. Cook for another 10–15 minutes, until the potatoes are soft.
3. Add the zucchini, broccoli or broccolini and cauliflower (if using) and bring to a simmer, cooking for a further 10 minutes or until the chicken and vegetables are cooked through. Then add the coconut milk and cook for a further 2 minutes, adding the spring onions after a minute.

Note

Maarr (native lemongrass) is a fragrant clumping grass that thrives in the warmer climates of central Australia, Western Australia , the Northern Territory and Queensland. Maarr is the Nyal Nyal name for the variety of native lemongrass that grows on the Dampier Peninsula; it has a very strong flavour with a gingery base. Native lemongrass is usually sold dried.

“When I go out into the bush to harvest maarr for my chicken curry, I look for three pieces that are ready, and by ready I mean the stalks are fat at the bottom and will pull away from the main plant easily. I wash them out and cut off the ends; these can be set aside for tea later on. I cut each stem into pieces and cut vertical lines through the pieces to release all the flavour. Then I hit the maarr pieces with a mallet, and they go into the curry just like that!” – Elder Bruno

Image and text from The Australian Ingredients Kitchen by Elder Bruno Dann and Tahlia Mandie, photography by Alicia Taylor (Murdoch Books RRP $39.99.)

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.