MALAYSIAN CHICKEN CURRY

PREP TIME 20 MINS | COOKING TIME 2 HOURS | SERVES 2

INGREDIENTS

200g onion

50g garlic

50g coconut milk powder 250ml chicken stock 120ml oil

1.5g cumin seeds 6g cinnamon stick 1.8g star anise

2 cloves

3 pieces bayleaf

2g garam masala

5g red chilli powder 2g turmeric powder 600g boneless chicken thighs

100ml coconut milk 12g chicken broth powder Fried onion, coriander, jasmine rice or roti canai

HERB PASTE

Blend the following into a fine smooth paste:

250g galangal 250g lemongrass 250g garlic

250g onion

250g kaffir lime zest 250g turnip

1l oil

METHOD

Make a paste of the onion and garlic.

Mix the coconut milk powder and chicken stock and reserve.

Put oil in a pan and add the whole cumin seeds, cinnamon stick, star anise, clove and bayleaf.

Add the onion and garlic paste and cook well, then add the herb paste and sauté well.

Add the dry spice powders (garam masala, chilli, turmeric) and broth. Add chicken pieces and sauté, then take out the pieces. Pour in the earlier whisked milk powder and stock mixture. Let it cook. Incorporate the coconut milk. Let it simmer for an hour and allow all the flavours to combine.

Add the chicken and cook for 15 minutes.

Garnish with fried onion and coriander and serve with jasmine rice or roti canai.