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Malaysian Chicken Curry
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Chef :
Maureen 😀Malaysian Chicken Curry
This was gorgeous the flavour lingers in your mouth for ages. The smells coming out of my kitchen so nice. I made Basmati rice to accompany the chicken curry. Used Chicken thighs with skin and bone in. I made more of the sauce so could have it with some other meat tomorrow or just veg.
Ingredient
Food ration :
4 servingsCooking time :
1 hour
4 Cloves
Garlic
1 tbls
Grated Ginger
1/2 Cup
chicken stock
1 tbls
fish sauce
2 tsp
Brown sugar
2 tbls
Curry Powder
1/2 tsp
red pepper flakes
1/2 tsp
turmeric ground
Cooking instructions
* Step 1
Ingredients
* Step 2
Crush lemon grass, garlic, ginger,and thai chilli in a petal and mortor, until it looks like a paste
* Step 3
Next stir in curry powder, turmeric and red pepper flakes and 2 tbls veg oil stir in and then coat the chicken thighs all over with it. And leave to marinate for 30 minutes.
* Step 4
In a large Dutch oven pan with lid add 2 tbls veg oil heat up then add the chicken thighs in skin down leave to cook until browned. Then turn them over skin up and add sliced potatoes and cook for another 5 minutes.
* Step 5
Next add chicken stock, coconut milk, star anise and cinnamon stick stir to mix. Leave on low for an hour or add to the oven 160°C for 45 minutes until chicken is tender.
* Step 6
Season with Brown sugar and fish sauce sprinkled over and serve with Boiled Basmati Rice.
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