Malaysian Aroma Chicken Curry

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 OF COOKING

Step 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.

Step 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.

Step 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.