Malaysian Chicken Curry
Chicken, red chilies and coconut milk come together in this curry, fragrant with lemongrass and turmeric and simmered on the stove. Serve with rice and roti.
26 min · Serves 6 · Medium
Ingredients
Curry paste
Curry
Method
Start cooking mode- Prep 25 min · Cook 1 min · 26 min total
- medium
- 1
To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
- 2
Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
- 3
Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
- 4
Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
- 5
To serve, scatter the coriander leaves over the curry and serve with rice and roti.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
