Malaysian-style chicken

  • Portion size: Serves 4
  • Ready in an hour
  • Difficulty: easy

A spicy, flavoursome curry made with ingredients that are easy to get hold of. Serve this easy Malaysian-style chicken recipe with white fluffy rice.

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Ingredients

  • Vegetable oil
  • 8 free-range chicken thighs
  • 1 onion, chopped
  • 3 garlic cloves
  • 4 medium-hot red chillies
  • 1 lemongrass stalk, tough outer leaves removed, inner core sliced
  • 1 tbsp ground ginger
  • Groundnut oil
  • ½ tsp ground turmeric
  • 1 cinnamon stick
  • 2 star anise
  • 5 kaffir lime leaves
  • 400ml coconut milk
  • 100ml chicken stock
  • 2 tsp soft light brown sugar or palm sugar
  • Fish sauce
  • Wedges of lime to serve
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Method

  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 2 minutes, add the turmeric, cinnamon stick, star anise and kaffir lime leaves, then fry for 3 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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Nutrition

  • 497kcals Calories
  • 34.8g (18.6g saturated) Fat
  • 35.8g Protein
  • 9g (4.1g sugars) Carbs
  • 0.7g Fibre
  • 0.7g Salt
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Linda Kay

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