Chicken Curry with Coconut

Name: Chicken Curry with Coconut
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Malaysia
Ingredients: 10-15 dried chillies, cut into lengths, soaked to soften, then ground to a paste in a mortar or blender; 10-15 dried chillies, cut into lengths, soaked to soften, then ground to a paste in a mortar or blender; 7 tablespoons chicken curry powder; 3 tablespoons ghee or oil; 3 tablespoons ghee or oil; 2 cinnamon sticks (each 5 cm/2 in); 3 star anise pods; Handful of curry leaves; 5 small potatoes (500 g/1 lb total), peeled and halved; 1 chicken (about 1 kg/2 lbs), cut into serving pieces; 2½ cups (625 ml) thin coconut milk or ¾ cup (175 ml) coconut cream mixed with 1½ cups (375 ml) water; 2½ cups (625 ml) thin coconut milk or ¾ cup (175 ml) coconut cream mixed with 1½ cups (375 ml) water; 2½ cups (625 ml) thin coconut milk or ¾ cup (175 ml) coconut cream mixed with 1½ cups (375 ml) water; 1½ teaspoons salt; 2 teaspoons sugar; 2½ cm (1 in) ginger, sliced; 15 shallots, peeled and halved; 4 cloves garlic, peeled and halved

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
55 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

The use of cinnamon and star anise gives a robust flavour to this Indian chicken curry.

Ingredients

10-15 dried chillies, cut into lengths, soaked to soften, then ground to a paste in a mortar or blender
7 tablespoons chicken curry powder

Asia
Malaysia
India
Main course
Gluten-free

Method

Grind the Spice Paste ingredients in a mortar or blender, adding a little oil if necessary to keep the blades turning, and set aside. Mix the ground chillies and curry powder together with ½ cup (125 ml) water to form a paste.
Melt the ghee in a large pot and stir-fry the ground Spice Paste over medium heat for 3 to 5 minutes. Add the chilli-curry powder paste and