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Malaysian chicken curry
Malaysian chicken curry
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
255 minutes
Coconut chicken curry with a side of refreshing cucumber lime raita.
Ingredients:
  • 2 brown onions, cut into thick wedges
  • 20.00 ml ginger, finely grated
  • 1 stem lemongrass, pale section only, finely chopped
  • 2 tsp ground turmeric
  • 2.50 gm ground cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp ground cardamom
  • 3 whole star anise
  • 2 cinnamon sticks or quills
  • 8 Chicken Thigh Fillets, halved
  • 400g can coconut milk
  • 16.00 gm brown sugar
  • 24.40 gm fish sauce
  • Thinly sliced red chilli, to serve
  • Coriander leaves, to serve
  • Lime wedges, to serve
  • 2 Lebanese cucumbers, thinly sliced into ribbons
  • 1/2 red onion, thinly sliced
  • 21.00 gm lime juice
  • 5.00 gm caster sugar
  • 2.40 gm salt
  • 125.00 ml mint leaves
Instructions:
  • Add a flavorful mix of onion, garlic, ginger, lemongrass, turmeric, cumin, chili powder, cardamom, star anise, and cinnamon into the slow cooker. Arrange the chicken on top of this aromatic blend and pour in the coconut milk.
  • Cook the dish on high for 3-4 hours (or low for 6-7 hours) until the chicken is tender and sauce thickens slightly. Incorporate the sugar and fish sauce, mix well, taste, and season to perfection.
  • Prepare the cucumber raita by mixing cucumber, onion, lime juice, sugar, and salt in a bowl. Allow it to sit for 5 minutes to enhance the flavors. Drain excess liquid. Lastly, mix in the mint and combine thoroughly.
  • Garnish the curry with chili and coriander, and serve with lime wedges and cucumber raita.

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