Malaysian Chicken Curry



Tangible Media


With so many ingredients in this recipe I like to make a big batch and share it around. For a single serve, jar up some of the paste and use just a couple of drumsticks or thighs and reduce the water and coconut milk measure. Serves 6 / Gluten-free 2 medium onions, chopped 8 cloves garlic a thumb-sized piece of fresh ginger, peeled and chopped 2 red chillies 1 teaspoon salt 5 tablespoons cooking oil 3 tablespoons garam masala 1 stalk lemongrass 1 stick cinnamon 2 star anise 10-15 curry leaves, optional 1 kilogram bone-in chicken thighs and drumsticks 3 cups water, or enough to cover chicken 3 medium potatoes, peeled and quartered 400ml coconut milk In a food processor, blend the onions, garlic, ginger, chillies and salt until they form a smooth paste. Heat up the oil in a deep pan or wok over medium heat. Add the blended paste and stir-fry until it turns fragrant and intensifies in colour, about 6-8 minutes. Add the garam masala. Fry for a further 2-3 minutes. Add the lemongrass, cinnamon stick, star anise, curry leaves and chicken and stir to coat the chicken. Pour in enough water to just cover the chicken. Cover with a lid and simmer for 15 minutes. Add the potatoes and simmer for another 25-30 minutes until both the chicken and potatoes are cooked through and the gravy has thickened a bit. Finally, pour in the coconut milk. Give it a quick stir and let the curry simmer for another 2-3 minutes. Taste the curry and season with salt. Serve with steamed rice and/or roti.