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.
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