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Malaysian chicken curry
Malaysian chicken curry
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Fragrant chicken curry served with steamed rice and fresh coriander.
Ingredients:
  • 4 RSPCA Approved Chicken Thigh Cutlets
  • 4 RSPCA Approved Chicken Drumsticks
  • 2 brown onions, cut into wedges
  • 20.00 ml ginger, finely grated
  • 20.00 ml lemongrass paste
  • 5.00 gm ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground cardamom
  • 1 tsp dried chilli flakes
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • 4 makrut lime leaves (optional)
  • 400g can coconut milk
  • 375ml chicken stock
  • 16.00 gm brown sugar
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
Instructions:
  • In a hot, large saucepan, sear chicken in two batches for 2 minutes on each side until golden brown. Transfer to a plate.
  • Sauté onions in the pan until light golden. Stir in garlic, ginger, lemongrass, cumin, coriander, turmeric, cardamom, chili, cinnamon, star anise, and optional lime leaves. Cook until fragrant, about 1 minute.
  • Place the chicken back into the pan and pour in the coconut milk and stock. Allow it to come to a gentle simmer, then lower the heat. Partly cover the pan and let it cook for 1 1/2 hours or until the chicken is fork-tender and the sauce slightly thickens. Stir in the sugar, fish sauce, and lime juice.

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