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Chicken Curry; Malayan Recipe

An excellent curry, but you'll need plenty of rice to mop up the juices.

Ingredients

For 4 helpings:

4 or 8 Chicken Thighs – depending on appetite
2 tablespoons (30g) Ground Aniseed
2 tablespoons (30g) Ground Coriander
1 tablespoon (15g) Ground Cumin
1 teaspoon (5g) Turmeric
1 teaspoon (5g) Powdered Cinnamon
1 teaspoon (5g) Chili Powder
¼ teaspoon (1g) Grated Nutmeg
4 Cloves – crushed as small as possible with a rolling pineapples
½ lb (250g) Onions, peeled & chopped
1 oz (30g) Ginger Root, peeled then chopped into very-small dice
2 medium Cloves of Garlic, peeled & finely-chopped
5 tablespoons (150ml) Vegetable Oil
1 Stare Anise
2 Cardamoms – crushed
¾ pint (400ml) Chicken Stock or Water
1 teaspoon (5g) Salt
1 lb (500g) medium-sized Potatoes – peeled & quartered
¼ lb (120g) Desiccated Coconut
½ pint (300ml) Milk - warmed
the juice of 1 Lemon – sieved
1 tablespoon (30g) Brown Sugar

Method

Chicken Curry – Malayan Recipe

An excellent curry, but you'll need plenty of rice to mop up the juices.

1. Mix the first 7 spices together then rub them into the chicken joints. Set any surplus spices aside.

2. Gently heat the oil in a pan large enough to hold all the ingredients.

3. Add the onions, ginger, garlic, cardamoms and star anise and fry gently for a further 3 minutes.

4. Increase the heat to medium, then add the chicken joints and any surplus powdered spices and cook them slowly, turning the joints, until the oil and spices separate.

5. Add your chosen liquid and the salt.

6. Simmer for 15 minutes, then add the quartered potatoes and simmer until the potatoes are cooked and the chicken juices run clear. Remove from the heat.

7. While the chicken is cooking, make the coconut milk by infusing the coconut in the warmed milk for about half an hour, then squeeze the liquid through muslin (or a very clean J Cloth). Add this to the curry, along with the lemon juice and sugar. Mix well in.

Serve with rice. 'Rice cooked with Turmeric' (q.v.) is ideal.

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