Malaysian Chicken Curry

Source: Coles Magazine - June 2016 - Page 38

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 2 brown onions, cut into thick wedges
 2 garlic cloves, crushed
 1 tablespoon ginger, finely grated
 1 stem lemongrass, pale section only, finely chopped
 2 teaspoons ground turmeric
 1 teaspoon ground cumin
 1/2 teaspoon chilli powder
 1/2 teaspoon ground cardamom
 3 whole star anise
 2 cinnamon sticks or quills
 8 Coles RSPCA Approved Chicken Thigh Fillets, halved
 400g can coconut milk
 1 tablespoon brown sugar
 1 tablespoon fish sauce
 Thinly sliced red chilli, to serve
 Coriander leaves, to serve
 Lime wedges, to serve
Cucumber raita
 2 Lebanese cucumbers, thinly sliced into ribbons
 1/2 red onion, thinly sliced
 1 tablespoon lime juice
 1 teaspoon caster sugar
 1 teaspoon salt
 1/2 cup mint leaves

  1. Place the onion, garlic, ginger, lemongrass, turmeric, cumin, chilli powder, cardamom, star anise and cinnamon in a slow cooker. Place the chicken over the onion mixture. Pour over the coconut milk.
  2. Cover and cook for 3-4 hours on high (or 6-7 hours on low) or until chicken is tender and sauce thickens slightly. Add the sugar and fish sauce. Stir to combine. Taste and season.
  3. To make the cucumber raita, combine the cucumber, onion, lime juice, sugar and salt in a bowl. Set aside for 5 mins to develop the flavours. Drain well. Add the mint and toss to combine.
  4. Sprinkle the curry with chilli and coriander. Serve with lime wedges and cucumber raita.

Vic Lic

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