Malaysian-Style Chicken Curry
Recipe by Adrian Richardson
Serves 4-6 | 
Prep 30 min | 
Cook 1 hr 30 min
Ingredients
- 1 whole chicken, jointed
- 2 tbsp AYAM™ Curry Powder
- Salt and pepper
- Drizzle of extra virgin olive oil
- 5 lime leaves
- 2 stick cincamon
- 3 star anise
- 270ml AYAM™ Coconut Milk
- 270ml AYAM™ Coconut Cream
- 2 cups chicken stock
- Spring onion, thinly sliced, to garnish
Homemade Curry Paste
- ¼ cup extra virgin olive oil
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp ground turmeric
- 1 tsp whole cloves
- 5 fresh red chillies
- 8 cloves garlic, peeled
- 4 shallots, or 1 onion
- 1 large knob of ginger, peeled and sliced
- 1 bunch coriander
Coconut Rice
- 1 tbsp olive oil
- 2 cups basmati rice
- 1¼ cups chicken stock
- 270ml AYAM™ Coconut Milk
Method
- Joint the chicken into 8 pieces. Season the chicken with a generous pinch of salt and AYAM™ Curry Powder.
- Heat a large pan on medium-high heat. Add olive oil and brown the chicken for 5-6 minutes, or until golden brown.
- Add the ingredients for the homemade curry paste into a food processor, and blitz until smooth. Add a little more olive oil if the paste is too dry.
- Add olive oil to a hot pot over medium heat and fry the curry paste with the lime leaves, cinnamon, and star anise until fragrant.
- Add the browned chicken, AYAM™ Coconut Milk, Coconut Cream, and chicken stock. Cover and simmer for 1 hour and 15 minutse, or until the chicken is cooked through and tender.
Coconut Rice
- While curry is simmering, prepare the coconut rice. Add oil to a hot pan, toast the rice for a minute or so, stirring to ensure it is all coated in the oil.
- Add AYAM™ Coconut Milk and stock, and bring the liquid to a boil. Turn down to a gentle simmer after.
- Cover with a lid, and after 18 minutes, turn the heat off and let the rice sit in the pot with the lid on for an additional 10 minutes.
- Serve with curry and coconut rice, and garnish with spring onion.
