Malaysian-style chicken
- Published: 30 Sep 13
- Updated: 20 Nov 24
A spicy, flavoursome curry made with ingredients that are easy to get hold of. Serve this easy Malaysian-style chicken recipe with white fluffy rice.
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Ingredients
- Vegetable oil
- 8 free-range chicken thighs
- 1 onion, chopped
- 3 garlic cloves
- 4 medium-hot red chillies
- 1 lemongrass stalk, tough outer leaves removed, inner core sliced
- 1 tbsp ground ginger
- Groundnut oil
- ½ tsp ground turmeric
- 1 cinnamon stick
- 2 star anise
- 5 kaffir lime leaves
- 400ml coconut milk
- 100ml chicken stock
- 2 tsp soft light brown sugar or palm sugar
- Fish sauce
- Wedges of lime to serve
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Method
- Heat a little vegetable oil in a frying pan and fry the chicken thighs, skin-side down, until the skin is crisp and golden. Remove the chicken and set aside.
- Whizz the onion, garlic cloves, chillies, lemongrass, ginger and a good glug of groundnut oil. Fry this paste in the pan over a medium heat for 2 minutes, add the turmeric, cinnamon stick, star anise and kaffir lime leaves, then fry for 3 minutes.
- Stir in the coconut milk and chicken stock, sit the chicken thighs in the pan, skin-side up, and simmer for 15-20 minutes until the chicken is just cooked and the sauce has reduced. Add the sugar and a dash of fish sauce. Serve with lime wedges to squeeze over.
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- Recipe from October 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 497kcals
- Fat
- 34.8g (18.6g saturated)
- Protein
- 35.8g
- Carbohydrates
- 9g (4.1g sugars)
- Fibre
- 0.7g
- Salt
- 0.7g
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