Petitchef

Malaysian chicken curry

Main Dish
4 servings
15 min
20 min
Very Easy

Ingredients

Number of serving: 4
2 kg chicken pieces with bones

2 Spanish onions, finely diced

4 cloves garlic

3 cm ginger

4 tablespoons ghee

2 whole star anise

1 cinnamon stick

2 springs curry leaves

1 strip pandan leaves, crushed and tied into a knot


Spice Mixture :

3 teaspoons chilli paste

2 teaspoons ground cumin

½ teaspoon ground turmeric

1½ teaspoon fennel seed, ground

1 cup water

2 teaspoons sea salt

1 teaspoon pepper

2 cups tomato puree

2 cups coconut milk

Preparation

  • To make the Spice Mixture, mix the chilli paste, cumin, turmeric, fennel, water, salt and pepper. Marinate the chicken pieces in the mixture for 20-30 minutes.
  • Blend the onion, garlic and ginger into a fine paste.
  • Warm the oil in a large saucepan, add the star anise, cinnamon stick, curry leaves and pandan leaves and sauté briefly. Add the onion paste and continue to sauté.
  • Add the chicken to the pan. Toss until all of the chicken is well coated with the rest of the ingredients.
  • Cover and cook, returning to stir often. Add a bit of the tomato puree and coconut milk each time you stir.
  • Continue cooking covered, stirring often, until chicken is well cooked.





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