Malaysian Chicken Curry
Serves 4 | 
40 minutes cooking time
Ingredients
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2 star anise
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1 cinnamon stick
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1 tbsp extra virgin olive oil
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1 brown onion, thinly sliced
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8 chicken drumsticks, skin on
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185g AYAM™ Malaysian Nyonya curry paste
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270ml AYAM™ Coconut Milk
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1 bunch of English spinach leaves, washed
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1 lime, cut in half
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Salt
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Steamed rice, to serve
Method
- Heat a large sauté pan or wok and add the star anise and cinnamon to toast for a minute, then add the oil and onion, and cook for 2-3 minutes to soften the onion before adding the curry paste. Cook, stirring regularly for a further 3-4 minutes or until the sauce begins to split.
- Add the chicken and stir to coat in the paste. Pour in the coconut milk and ½ a cup of water, season with salt and bring to a gentle simmer. Cover with a lid and let cook over medium-low heat for 30-35 minutes or until the meat falls away easily from the bone.
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In the last 5 minutes of cooking add the spinach. Squeeze in the juice of a lime just before serving.
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Serve with steamed jasmine rice.
