Malaysian Chicken Curry.
This rich creamy chicken curry can be prepared in advance and thoroughly reheated before serving.
Ingredients.
1 kg / 2 / 1/4 lb of chicken, portions, legs thighs etc, or whole chicken cut into 8 pieces.
2 tablespoons of coriander seeds.
1. 1/2 teaspoons of fennel seeds.
2 cloves.
2.5 cm / 1 inch piece of cinnamon stick.
1 teaspoon of cumin seeds.
3/4 of a teaspoon of turmeric.
Chilli powder to taste.
2 medium onions.
2 garlic cloves.
2.5 cm / 1 inch piece of fresh ginger root.
1 stalk of lemon grass.
5 tablespoons of oil.
300 ml / 1/2 a pint of thick coconut milk.
450 ml / 3/4 of a pint of thin coconut milk.
Salt to taste.
1/4 of a teaspoon of shrimp paste.
Method.
1. Grind the whole spices to a fine powder and add the turmeric and chilli powder.
2. Grate the onions and squeeze out any excess moisture, finely chop the garlic, ginger and lemon grass.
3. Heat the oil in a large heavy based saucepan. add all the ingredients except for the chicken and coconut milk, stir fry until fragrant and glossy in appearance.
4. Add half the thick coconut milk to make a thick sauce, put the chicken in the pan and turn in the sauce so that each piece is well coated with the spice mixture.
5. Add the thin coconut milk, salt and shrimp paste, stirring to blend all the ingredients together, cover the pan, reduce the heat and simmer for 45 to 50 minutes until the chicken is tender. Check the sauce during cooking and add a little water if needed.
6. Add the remaining thick coconut milk to the curry, stir gently and heat through for a few more minutes before serving.
Serves 4.
