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Malaysian style chicken curry
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Savor the aromatic Malaysian curry with tender roast chicken, a delicious way to repurpose leftovers.
Ingredients:
  • steamed rice, to serve
  • 400g leftover Whole Chicken pieces, heated through
  • 2 eschallots, peeled and chopped
  • 4 garlic cloves
  • 4 cm peeled ginger, chopped
  • 2 long red chilli, seeds removed and roughly chopped
  • 22.20 gm tomato paste
  • 6.10 gm shrimp paste
  • 36.80 gm vegetable oil
  • 1 lemongrass, white part only halved lengthwise
  • 1 cinnamon quill
  • 2 star anise
  • ¼ cup grated palm sugar
  • 24.40 gm fish sauce
  • 400ml coconut cream
  • 750.00 gm water
  • 300g baby chat potatoes, halved
  • 100g snake beans
  • 21.00 gm lime juice
  • crispy eschallots, to serve
  • roti, to serve
  • crispy curry leaves, to serve
Instructions:
  • Combine eschallots, garlic, ginger, chili, and shrimp paste in a small food processor and blend into a smooth paste.
  • In a large, deep frying pan over medium heat, heat the oil until shimmering. Stir in the paste and cook for 4 minutes until it becomes fragrant. Add lemongrass, cinnamon, star anise, palm sugar, fish sauce, coconut cream, and water. Bring the mixture to a gentle simmer.
  • Once the potatoes are added, simmer gently, cover, and cook for 15 minutes until tender. Stir in snake beans and cook for an additional 2 minutes.
  • Cook the chicken pieces until heated through for about 5 minutes. Stir in the lime juice to blend the flavors.
  • Top the fragrant curry with tender chicken pieces, crunchy fried eschallots, and aromatic curry leaves. Serve this delectable dish alongside warm roti and fluffy rice.

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