Malay chicken curry

Malay chicken curry

Based on 0 ratings
K

Kathrin

Community member

"This is a Malay version of chicken curry. Its distinctly different flavor origins from warm spices like cinnamon, cardamom and cloves in combination with pandan, lemongrass, star anise and fish sauce."

Difficulty

Medium 👍

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
chicken legs
2
onions
1 tbsp
ground red onion
½ tsp
ground turmeric
1 tsp
cayenne pepper
2 tsp
ground ginger
2 tsp
ground garlic
1 sprig
curry leaf
1 strip
pandan leaf
1 bulb
lemongrass
10
cardamom pods
3
cloves
1
cinnamon stick
200 ml
coconut milk
2 tbsp
ghee
1 tsp
salt
1
star anise
1 tsp
fish sauce

Utensils

mortar and pestle

Recipes made to your taste

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  • Step 1/ 5

    Skin chicken and cut into joints.
    • 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.

    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

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

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

  • Step 4/ 5

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

    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.
    • 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!

    Malay chicken curry

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