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Slow cooker Malaysian nyonya curry
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Prep Time:
20 minutes
Cook Time:
255 minutes
Total Time:
275 minutes
Slow-cooked Malaysian curry is a winter winner bursting with flavor.
Ingredients:
  • 18.40 gm vegetable oil
  • 8 small skinless chicken thigh cutlets
  • 1 brown onion, halved, cut into thin wedges
  • 185g jar Malaysian Nyonya curry paste
  • 270ml can coconut milk
  • 127.50 gm chicken style liquid stock
  • 1 stalk lemongrass, trimmed, bruised
  • 1 cinnamon stick
  • 1 star anise
  • 2 makrut lime leaves, torn
  • 500g desiree potatoes, peeled, halved
  • 300g cauliflower, cut into florets
  • 8.00 gm brown sugar
  • 12.20 gm fish sauce
  • 4 roti, warmed
  • 400.00 gm steamed jasmine rice, to serve
  • Sliced long red chilli, to serve
Instructions:
  • In a flameproof slow cooker bowl, heat oil over medium-high heat, then add chicken and cook for 3 minutes on each side until browned. Transfer chicken to a plate.
  • Reduce the heat to medium. Sauté the onion, stirring occasionally, until softened for about 5 minutes. Stir in the paste and cook for 1 minute until fragrant. Add coconut milk, stock, lemongrass, cinnamon, star anise, and lime leaves. Stir well to combine.
  • Place the bowl contents in the slow cooker, including chicken, then add potato and cauliflower on top without mixing. Cover with the lid and cook on low for 4 hours or until chicken is tender.
  • Combine the sugar and fish sauce into the mixture. Remove the lemongrass, cinnamon, and lime leaves. Serve alongside roti, rice, fresh coriander, and sliced chili.

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