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Creamy Malaysian chicken curry

  • 4servings
  • 60minutes

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Source: recipefinder.msn.co.nzReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9
MineralsCopper, Fluorine, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup rice bran oil

  2. 3 garlic cloves, crushed

  3. 2 birdseye chillies, finely chopped,

  4. plus 1 extra, sliced, to serve

  5. 1 teaspoon shrimp paste

  6. 1 cinnamon stick

  7. 1 whole star anise

  8. 1 whole clove

  9. 1 teaspoon ground coriander

  10. 1 teaspoon ground fennel

  11. 1 teaspoon turmeric

  12. 4 chicken thigh fillets, quartered

  13. 2 large potatoes, peeled, chopped

  14. 400ml can coconut cream

  15. 150ml chicken stock

  16. 100g button mushrooms, sliced

  17. steamed rice, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a saucepan on medium. Saute garlic, chilli, shrimp paste and spices 1-2 minutes, stirring, until fragrant.

  2. Add chicken to pan. Cook, stirring, 4-5 minutes, until sealed and well covered in spices.

  3. Stir in potato, coconut cream and stock. Bring to the boil. Reduce heat to low and simmer, covered, 12-15 minutes.

  4. Mix in mushroom and cook, covered, a further 5-10 minutes, until vegetables are tender. Served with steamed rice and extra sliced chilli, if liked.

  5. Top tip You can use chicken drumsticks or wings if preferred, but the cooking time will increase.

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