Malay chicken curry

Step 1/ 5

• 2 chicken legs

Skin chicken and cut into joints.

Step 2/ 5

Slice onions and set aside about a quarter of the red onion for grinding that will yield 1tbsp of ground red onion. Dice the onion reserved for grinding.

Step 3/ 5

• 2 onions
• 2 tbsp ghee

Heat the ghee in a pan and fry onions until crisp and set aside.

Step 4/ 5

• 1 tbsp ground red onion
• 2 tsp ground ginger
• 2 tsp ground garlic

• mortar and pestle

Pound remaining red onion, garlic and ginger with pestle and mortar to a paste.

Step 5/ 5

• ½ tsp ground turmeric
• 1 tsp cayenne pepper
• 1 sprig curry leaf
• 1 strip pandan leaf
• 1 bulb lemongrass
• 10 cardamom pods
• 3 cloves
• 1 cinnamon stick
• 200 ml coconut milk
• 1 tsp salt
• 1 star anise
• 1 tsp fish sauce

Fry ground paste with turmeric and cayenne for 3min, then add chicken pieces and fry till coated in the paste and starting to change color. Add salt to the chicken. Then add whole spices, curry leaves, lemongrass, pandan leaf and stir gently. After 2-3 min add coconut milk and fried onions. Mix gently and bring to a boil. Simmer on low heat for 20min. Add star anise and taste with fish sauce and simmer for 10 more minutes.

Enjoy your meal!