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Malaysian-style chicken curry

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  • High in protein
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

This Malaysian-style curry is a chicken dish like no other. Give this meal a go using our Malaysian curry powder recipe and make a curry that is sure to impress.

  • Serves4
  • Cook time3 hour 10 minutes
  • Prep time15 minutes
Malaysian-style chicken curry

Ingredients

  • 4 Coles RSPCA Approved Australian Chicken Thigh Cutlets
  • 4 Coles RSPCA Approved Australian Chicken Drumsticks
  • 1 quantity Malaysian Curry Powder (see related recipe) or 2 tbs curry powder
  • 400ml can Coles Asia Premium Thai Coconut Cream
  • 1 tbs lemongrass paste
  • 3 whole star anise
  • 2 cinnamon sticks or quills
  • 2 kaffir lime leaves
  • 1 tbs brown sugar
  • 1 tbs lime juice
  • 2 tsp fish sauce

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

  1. Step 1

    Heat a frying pan over medium-high heat. Cook the combined chicken, in 2 batches, for 2 mins each side or until golden brown. Transfer to a slow cooker.
  2. Step 2

    Add curry powder to the pan. Cook for 30 secs or until aromatic. Add the coconut cream and bring to a simmer. Pour over the chicken in slow cooker. Add lemongrass, star anise, cinnamon, lime leaves and 1/2 cup (125ml) water.
  3. Step 3

    Cover and cook for 3 hours on high (or 5 hours on low) or until the chicken is cooked through. Add the sugar, lime juice and fish sauce. Stir to combine.

    Add curry powder to the pan. Cook for 30 secs or until aromatic. Add the coconut cream and bring to a simmer. Pour over the chicken in slow cooker. Add lemongrass, star anise, cinnamon, lime leaves and 1/2 cup (125ml) water.

    Serve with roti, coriander leaves and finely shredded kaffir lime leaves

Nutrition Information

Per Serve

Energy: 2644kJ/633 Cals (30%)

Protein: 51g (102%)

Fat: 43g (61%)

Sat fat: 23g (96%)

Carb: 10g (3%)

Sugar: 7g (8%)

Fibre: 2g (7%)

Sodium: 564mg (28%)

Malaysian-style chicken curry

Malaysian-style chicken curry
  • Serves4
  • Cook time3 hour 10 minutes
  • Prep time15 minutes
Ingredients
  • 4 Coles RSPCA Approved Australian Chicken Thigh Cutlets
  • 4 Coles RSPCA Approved Australian Chicken Drumsticks
  • 1 quantity Malaysian Curry Powder (see related recipe) or 2 tbs curry powder
  • 400ml can Coles Asia Premium Thai Coconut Cream
  • 1 tbs lemongrass paste
  • 3 whole star anise
  • 2 cinnamon sticks or quills
  • 2 kaffir lime leaves
  • 1 tbs brown sugar
  • 1 tbs lime juice
  • 2 tsp fish sauce
    Description

    This Malaysian-style curry is a chicken dish like no other. Give this meal a go using our Malaysian curry powder recipe and make a curry that is sure to impress.

    Method
    1. Step 1

      Heat a frying pan over medium-high heat. Cook the combined chicken, in 2 batches, for 2 mins each side or until golden brown. Transfer to a slow cooker.
    2. Step 2

      Add curry powder to the pan. Cook for 30 secs or until aromatic. Add the coconut cream and bring to a simmer. Pour over the chicken in slow cooker. Add lemongrass, star anise, cinnamon, lime leaves and 1/2 cup (125ml) water.
    3. Step 3

      Cover and cook for 3 hours on high (or 5 hours on low) or until the chicken is cooked through. Add the sugar, lime juice and fish sauce. Stir to combine.

      Add curry powder to the pan. Cook for 30 secs or until aromatic. Add the coconut cream and bring to a simmer. Pour over the chicken in slow cooker. Add lemongrass, star anise, cinnamon, lime leaves and 1/2 cup (125ml) water.

      Serve with roti, coriander leaves and finely shredded kaffir lime leaves