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Malaysian Chicken Curry
Prep 20 minutes / Cook 1 hour 20 minutes
Serves 4
1½ tablespoons rice bran or vegetable oil
8 (2lb 7oz/1.2kg) chicken drumsticks or thigh cutlets
1 teaspoon ground turmeric
16oz (500ml) chicken stock
8 (13.5oz/380g) baby red or new potatoes, peeled, halved
2 tomatoes (about 225g), coarsely chopped
2 cinnamon sticks
1 star anise
½ cup (125ml) coconut cream
2½ tablespoons finely grated palm sugar
4 teaspoons fish sauce
Fresh cilantro leaves, to garnish
Steamed jasmine rice, to serve
Curry Paste Ingredients
6 long dried red chillies
4cm piece ginger, peeled, thinly sliced
1 lemongrass stalk, white part only, thinly sliced
5 (7oz/200g) red or golden shallots, peeled, chopped
5 cloves garlic
2 cilantro roots, scrubbed and washed
1 tablespoon water
2 teaspoons roasted shrimp paste
3 teaspoons ground coriander
1½ teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon ground fennel
½ teaspoon salt
2½ tablespoons rice bran or vegetable oil
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1. To make curry paste: place chillies into a heatproof
2. Heat oil in a large heavy based saucepan over
3. Stir in coconut cream, palm sugar and fish sauce
bowl or jug and cover with boiling water. Set aside
for 20 minutes or until softened, then drain and
coarsely chop. Assemble food processor with
mini bowl and mini blade. Add soaked chillies,
ginger, lemongrass, shallot, garlic, coriander roots,
water, shrimp paste, spices and salt to mini bowl
and secure lid. Process for 1 minute or until
finely chopped, scraping sides of bowl down
occasionally. Add oil and secure lid. Process for
20 seconds or until a paste forms.
medium-high heat. Cook chicken, in batches,
turning occasionally, for 5 minutes or until
browned all over. Transfer to a bowl. Reduce heat to
medium. Add curry paste and turmeric and cook,
stirring occasionally, for 5 minutes or until fragrant.
Stir in stock. Add chicken, potatoes, tomatoes,
cinnamon and star anise. Bring to the boil then
reduce heat to medium low and simmer, covered,
for 40 minutes or until chicken is cooked and
potatoes are tender.
and simmer, uncovered, for 10 minutes or until
slightly thickened. Remove and discard cinnamon
and star anise. Transfer curry to a serving dish.
Garnish with cilanto and serve with rice.
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