Malaysian Chicken Curry

Ingredients

  • 4 Coles Australian RSPCA Approved Chicken Thigh Cutlets
  • 4 Coles Australian RSPCA Approved Chicken Drumsticks
  • 2 brown onions, cut into wedges
  • 2 garlic cloves, crushed
  • 1 tablespoon ginger, finely grated
  • 1 tablespoon lemongrass paste
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon dried chilli flakes
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • 4 kaffir lime leaves (optional)
  • 400g can coconut milk
  • 1 1/2 cups (375ml) chicken stock
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice

Method

  1. Heat a large saucepan over medium-high heat. Cook chicken, in 2 batches, for 2 mins each side or until golden. Transfer to a plate.
  2. Add onion to the pan. Cook, stirring, for 2 mins or until onion is light golden. Add garlic, ginger, lemongrass, cumin, coriander, turmeric, cardamom, chilli, cinnamon, star anise and lime leaves, if desired. Cook for 1 min or until aromatic.
  3. Return chicken to pan. Add coconut milk and stock. Bring to a simmer. Reduce heat to low. Partially cover. Cook for 1 1/2 hours or until chicken is very tender and sauce thickens slightly. Stir in sugar, fish sauce and lime juice.