Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Wash the chicken drumsticks and pat dry with paper towels. Coat evenly with Ahh Maa Curry Seasoning and fish sauce. Marinate for at least 20 minutes.

Wash and peel the onion, ginger, potatoes and sweet potatoes. Slice the ginger long ways into 5mm thick pieces and set aside. Cut the potatoes and sweet potatoes into large chunks (approx. ½ or ¼), then toss with vegetable oil (3 Tbs for 2 servings / 5 Tbs for 4 servings / 8 Tbs for 6 servings) to coat evenly. Keep the onion whole and set aside.

Place the marinated chicken in the air fryer and cook at 200°C for 10 minutes. Once done, set aside. Keep the marinate bowl aside with any additional Ahh Maa Curry Seasoning.

Don’t have an air fryer? In a medium/large pan over medium-high heat, add the marinated chicken and cook for 6–8 minutes, turning occasionally to sear all sides until evenly browned.

Tip: This step helps prevent the chicken from falling apart during simmering.

While the chicken cooks, mix water (500ml for 2 servings / 1L for 4 servings / 1.5L for 6 servings), coconut cream, chicken stock and Ahh Maa Curry Paste in the marinade bowl to capture extra flavour. Stir to combine, then transfer to a medium/large pot and bring to a boil over high heat.

Add the cooked chicken, whole onion, and sliced ginger to the pot. Bring to a boil, then reduce the heat to a simmer for 10 minutes.

While the chicken simmers, place the oiled potato and sweet potato chunks in the air fryer and cook at 200°C for 10 minutes.

Don’t have an air fryer? In a medium/large pan over medium-high heat, add the oiled potato and sweet potato chunks. Cook for 6–8 minutes, turning occasionally to sear all sides until evenly browned.

Tip: This step helps prevent the potatoes and sweet potatoes from falling apart during simmering.

Add the potatoes and sweet potatoes to the simmering curry ensuring everything is fully submerged. Let it cook for 35 minutes, allowing the flavours to meld and the potatoes to become tender.

Don’t have an air fryer? In a medium/large pan over medium-high heat, add the oiled potato and sweet potato chunks. Cook for 6–8 minutes, turning occasionally to sear all sides until evenly browned.

Tip: This step helps prevent the potatoes and sweet potatoes from falling apart during simmering.

Taste and adjust seasoning with salt if needed. Dispose of the onion and ginger from the curry. Divide the rice between bowls and top with the chicken curry.

Serve hot and enjoy!