WHAT TO EAT TONIGHT

Malaysian-style chicken

A spicy, flavoursome curry to serve with rice

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A spicy, flavoursome curry to serve with rice

Posted

  • SERVES 4
  • PREPARATION TIME 10 minutes
  • COOKING TIME 25 minutes
  • Vegetable oil
  • 1 onion, chopped
  • 4 medium-hot red chillies
  • 1 tbsp ground ginger
  • ½ tsp ground turmeric
  • 2 star anise
  • 400ml coconut milk
  • 2 tsp soft light brown sugar or palm sugar
  • Wedges of lime to serve
  • 8 free-range chicken thighs
  • 3 garlic cloves
  • 1 lemongrass stalk, tough outer leaves removed, inner core sliced
  • Groundnut oil
  • 1 cinnamon stick
  • 5 kaffir lime leaves
  • 100ml chicken stock
  • Fish sauce
  1. Heat a little vegetable oil in a frying pan and fry the chicken thighs, skin-side down, until the skin is crisp and golden. Remove the chicken and set aside.
  2. Whizz the onion, garlic cloves, chillies, lemongrass, ginger and a good glug of groundnut oil. Fry this paste in the pan over a medium heat for two minutes, add the turmeric, cinnamon stick, star anise and kaffir lime leaves, then fry for three minutes.
  3. Stir in the coconut milk and chicken stock, sit the chicken thighs in the pan, skin-side up, and simmer for 15-20 minutes until the chicken is just cooked and the sauce has reduced. Add the sugar and a dash of fish sauce. Serve with lime wedges to squeeze over.

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Tagged in:
Chicken and Turkey
quick and easy
Spices

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