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Malaysian Chicken Curry

Recipe by Louise Harper

Making your own, fresh curry paste, is the key to a delicious curry.

  • 2 small brown onions
  • 1 inch piece of ginger
  • 6 cloves of garlic
  • 3 birdseye chillies
  • 20g fresh turmeric
  • 40g fresh galangal
  • 5 lime leaves
  • 1 lemongrass
  • 6 - 8 chicken thigh fillets
  • 1x 400ml can coconut milk
  • 1 tbsp cooking oil
  1. Grate the ginger, galangal, lemongrass and turmeric.
  2. Slice the chillies finely.
  3. Peel and roughly chop the onions.
  4. Cut the spines from the lime leaves and slice finely.
  5. Combine all ingredients in a food processor and blend to form a paste.
  6. Trim the chicken of excess fat and cut into bite size pieces.
  7. Heat the oil in a frypan until it begins to ripple.
  8. Gently fry the curry paste for two minutes, stirring often.
  9. Add the chicken pieces and coconut milk and bring to the boil.
  10. Reduce the heat and simmer for twenty minutes.
  11. Serve your Malaysian Chicken Curry with rice.

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