Malaysian-style chicken

Name: Malaysian-style chicken
Yield: Serves 4
Cuisine: Thai recipes
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

Easy
October 2013

Easy
October 2013

Serves 4
Ready in an hour

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.

Dairy-free recipes

Nutrition: per serving

Calories: 497kcals
Fat: 34.8g (18.6g saturated)
Protein: 35.8g
Carbohydrates: 9g (4.1g sugars)
Fibre: 0.7g
Salt: 0.7g

Nutrition: per serving

Calories: 497kcals
Fat: 34.8g (18.6g saturated)
Protein: 35.8g
Carbohydrates: 9g (4.1g sugars)
Fibre: 0.7g
Salt: 0.7g

See Wine Match

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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

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

Method

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.
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.
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.

Method

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.
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.
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.

What's the perfect wine match?

Our friends at Majestic Wine recommend Parcel Series Riesling. This American Reisling’s vibrant acidity, elegant minerality and touch of sweetness is a knockout pairing with this spicy dish. Expect snappy peach and apricot notes.

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