Coconut Curry Chicken
Gently simmered chicken, coconut milk and serrano peppers, warmed with garam masala and turmeric, a Malaysian curry.
1 hr · Serves 3 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 45 min · 60 min total
- medium
- 1
Cut chicken legs and thigh into stewing pieces bone and skin on. Mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside.
- 2
Heat oil in thick bottomed pot to med-high heat. Add chilly halves and star anise to the oil and cook for about 1 minute. Adding chilli early will give the dish a nice heat that will roll inches As you eat it it will get hotter.
- 3
Add chopped garlic and onion and cook for a few minutes until onions start to brown. Add the curry paste and cook for about 3 minutes stirring frequently.
- 4
Add chicken pieces, salt and pepper. Cook for about 25 minutes so the chicken turns golden brown. Stir often. Do not let it burn.
- 5
Add 1/2 cup water and fish sauce. Deglaze the pot and scrape up any brown bits, bring the broth to a boil, about 5 minutes.
- 6
Add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes. Reduce heat, simmer for about 5 minutes.
- 7
Add Cilantro and/or basil (optional). Serve over rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
