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Malaysian-style chicken

Name: Malaysian-style chicken
Yield: Serves 4
Cuisine: Thai recipes
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

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.

Easy
October 2013

Test kitchen approved

Serves 4
Ready in an hour

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.

Dairy-free recipes

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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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.