Malaysian chicken curry
50g coconut milk powder
250ml chicken stock
1.5g cumin seeds
6g cinnamon stick
1.8g star anise
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
Blend the following into a fine smooth paste:
250g kaffir lime zest
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.