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
½ tsp chilli powder
½ tsp ground cardamom
3 whole star anise
2 cinnamon sticks or quills
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
½ red onion, thinly sliced
1 tbs lime juice
1 tsp caster sugar
1 tsp salt
½ cup mint leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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.
