Wonderfully fragrant, this Malaysian chicken curry recipe is just the thing when only a dish that's deliciously warm and spicy will do.
Serves66
Cook time4 hr4 hour
Prep time15 mins15 minutes
Ingredients
2 brown onions, cut into thick wedges
2 garlic cloves, crushed
1 tbs finely grated ginger
1 stem lemongrass, pale section only, finely chopped
2 tsp ground turmeric
1 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp ground cardamom
3 whole star anise
2 cinnamon sticks
8 Coles RSPCA Approved Chicken Thigh Fillets, halved
400g can coconut milk
1 tbs brown sugar
1 tbs 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 tbs lime juice
1 tsp caster sugar
1 tsp salt
1/2 cup mint leaves
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 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.
Step 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.
Step 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.
Step 4
Sprinkle the curry with chilli and coriander. Serve with lime wedges and cucumber raita.
1 stem lemongrass, pale section only, finely chopped
2 tsp ground turmeric
1 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp ground cardamom
3 whole star anise
2 cinnamon sticks
8 Coles RSPCA Approved Chicken Thigh Fillets, halved
400g can coconut milk
1 tbs brown sugar
1 tbs 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 tbs lime juice
1 tsp caster sugar
1 tsp salt
1/2 cup mint leaves
Description
Wonderfully fragrant, this Malaysian chicken curry recipe is just the thing when only a dish that's deliciously warm and spicy will do.
Method
Step 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.
Step 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.
Step 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.
Step 4
Sprinkle the curry with chilli and coriander. Serve with lime wedges and cucumber raita.
