Malaysian chicken curry

Malaysian chicken curry


With rave review you cant go past this fragrant Malaysian chicken curry.

The ingredient of Malaysian chicken curry

  1. 1 tablespoon peanut oil
  2. 2 brown onions, cut into wedges
  3. 8 (about 800g) chicken thigh fillets, cut into 3cm pieces
  4. 4 kaffir lime leaves
  5. 1 cinnamon stick
  6. 4 star anise
  7. 400ml coconut milk
  8. 1/2 cup (125ml) Massel chicken style liquid stock
  9. 2 teaspoons grated palm sugar
  10. 2 tablespoons fish sauce
  11. Finely shredded kaffir lime leaves, to serve
  12. Steamed jasmine rice, to serve
  13. 4 garlic cloves, finely chopped
  14. 4 long fresh red chillies, seeded, finely chopped (seeds optional)
  15. 2 stalks lemongrass, white part only, finely chopped
  16. 1 tablespoon finely grated fresh ginger
  17. 4 purple Asian shallots, finely chopped
  18. 1 1/2 teaspoons ground turmeric
  19. 1/4 cup (60ml) peanut oil

The instruction how to make Malaysian chicken curry

  1. Place all curry paste ingredients in a food processor and process until a smooth paste forms. Season with salt and pepper.
  2. Heat oil in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add curry paste and cook, stirring, for 1 minute or until aromatic. Add chicken, lime leaves, cinnamon, star anise, coconut milk and chicken stock. Bring to a simmer. Reduce heat to low and cook, partially covered, stirring occasionally, for 30 minutes, or until sauce thickens and chicken is tender. Remove from heat. Add palm sugar and fish sauce; stir to combine. Taste and season with sugar and fish sauce.
  3. Spoon among serving bowls. Top with lime leaves and serve with rice, if desired.

Nutritions of Malaysian chicken curry

fatContent: 652.948 calories
saturatedFatContent: 52 grams fat
carbohydrateContent: 23 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 7 grams sugar
cholesterolContent: 39 grams protein
sodiumContent: 158 milligrams cholesterol

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