Malaysian chicken curry

Prep 0 h : 20 m
Cook 2 h : 0 m


  • 200g onion

    50g garlic

    50g coconut milk powder

    250ml chicken stock

    120ml oil

    1.5g cumin seeds

    6g cinnamon stick

    1.8g star anise

    2 cloves

    3 pieces bayleaf

    2g garam masala

    5g red chilli powder

    2g turmeric powder

    600g boneless chicken thighs

    100ml coconut milk

    12g chicken broth powder

    Fried onion, coriander, jasmine rice or roti canai

    Herb paste

    Blend the following into a fine smooth paste:

    250g galangal

    250g lemongrass

    250g garlic

    250g onion

    250g kaffir lime zest

    250g turnip

    1l oil


  • Make a paste of the onion and garlic.

    Mix the coconut milk powder and chicken stock and reserve.

    Put oil in a pan and add the whole cumin seeds, cinnamon stick, star anise, clove and bayleaf.

    Add the onion and garlic paste and cook well, then add the herb paste and sauté well.

    Add the dry spice powders (garam masala, chilli, turmeric) and broth.

    Add chicken pieces and sauté, then take out the pieces.

    Pour in the earlier whisked milk powder and stock mixture.

    Let it cook.

    Incorporate the coconut milk.

    Let it simmer for an hour and allow all the flavours to combine.

    Add the chicken and cook for 15 minutes.

    Garnish with fried onion and coriander and serve with jasmine rice or roti canai.