Malaysian chicken curry

Malaysian chicken curry

By

Bring the taste of Malaysia home with this spicy chicken curry.

The ingredient of Malaysian chicken curry

  1. 1 brown onion, quartered
  2. 2 garlic cloves, peeled
  3. 3cm piece fresh ginger, peeled
  4. 1 tomato, quartered
  5. 1 birdseye chilli
  6. 1 teaspoon Madras curry paste
  7. 60mls (1/4 cup) vegetable oil
  8. 2 teaspoons ground turmeric
  9. 2 teaspoons salt
  10. 1 kg chicken drumsticks
  11. 1 400 ml can coconut cream
  12. Steamed jasmine rice, to serve
  13. Steamed Asian greens (like bok choy or choy sum), to serve

The instruction how to make Malaysian chicken curry

  1. Preheat oven to 180C.
  2. Place onion, garlic, ginger, tomato, chilli, curry paste and 1 tablespoon of the vegetable oil in the bowl of a food processor and process until mixture is a paste consistency.
  3. Combine the turmeric and salt in a bowl and sprinkle evenly over the drumsticks to coat.
  4. Heat the remaining 2 tablespoons of the vegetable oil in a large heavy-based frying pan over medium-high heat and cook drumsticks, turning them occasionally, for 5-8 minutes or until golden. Place drumsticks in a single layer in an ovenproof dish. Set aside.
  5. Add the onion paste mixture to the frying pan and cook over medium heat for 5 minutes or until aromatic. Stir in the coconut cream and bring just to the boil. Pour the mixture over the drumsticks and bake, covered, in preheated oven for 1 hour, turning the drumsticks after 30 minutes. Serve curry accompanied by Jasmine rice and steamed Asian greens on the side.

Nutritions of Malaysian chicken curry

fatContent: 591.764 calories
saturatedFatContent: 49 grams fat
carbohydrateContent: 24 grams saturated fat
sugarContent: 7 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent:
cholesterolContent: 31 grams protein
sodiumContent: 138 milligrams cholesterol

You may also like