Tuesday, May 28, 2013

Allergy free Malaysian chicken curry recipe


  • 2 tbsps olive oil
  • 1 onion, cut into wedges
  • 800g chicken thigh fillets, cut into 3cm pieces
  • 2 large potatoes, peeled, cut into 3cm pieces
  • 4 kaffir lime leaves
  • 1 cinnamon stick
  • 4 star anise
  • 400ml coconut milk
  • ½ cup chicken stock made from a Massel vegetarian chicken ultracube
  • 2 tsps palm sugar, grated or 2 tsps brown sugar
  • 2 tbsps fish sauce
Curry paste
  • 4 cloves garlic, finely chopped
  • 4 long fresh red chillies, seeded, finely chopped
  • 2 stalks lemongrass, white part only, finely chopped
  • 1 tbsp finely grated fresh ginger
  • 4 purple Asian shallots, finely chopped
  • 1½ tsps turmeric
  • Salt and pepper, to taste


  • Place all the curry paste ingredients in a food processor and process until a smooth paste forms.
  • Season to taste with salt and pepper.
  • Heat the oil in a wok over medium-low heat.
  • Add the onion and cook, stirring occasionally, until the onion softens.
  • Add the curry paste and cook, stirring, until aromatic.
  • Add the chicken, potato, lime leaves, cinnamon, star anise, coconut milk and stock.
  • Bring the curry to a simmer.
  • Reduce the heat to low and cook, covered and stirring occasionally, for 15 minutes.
  • Uncover the wok and simmer for another 15 minutes or until the sauce thickens and the chicken is tender.
  • Remove the wok from heat.
  • Add the sugar and fish sauce, stirring to combine.
  • Taste and season with sugar and fish sauce.

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