Malyasian Chicken Curry

6
Servings
15m
Prep Time
4h
Cook Time
4h 15m
Ready In


"This is a recipe from one of our national supermarkets monthly magazine."

Original recipe yields 6 servings
OK
  • FOR CUCUMBER RAITA

Nutritional

  • Serving Size: 1 (381.2 g)
  • Calories 637.1
  • Total Fat - 42.5 g
  • Saturated Fat - 21.5 g
  • Cholesterol - 150.3 mg
  • Sodium - 777.1 mg
  • Total Carbohydrate - 40.1 g
  • Dietary Fiber - 4.2 g
  • Sugars - 29.3 g
  • Protein - 28.3 g
  • Calcium - 98.1 mg
  • Iron - 3.6 mg
  • Vitamin C - 36 mg
  • Thiamin - 0.2 mg

Step 1

Place the onion, garlic, ginger, lemongrass, turmeric, cumin, chilli powder, cardamom, star anise and cinnamon in a slow cooker and then place the chicken over the onion mixture and pour over the coconut milk.

Step 2

Cover and cook for 3-4 hours on high or 6-7 hours on low or until chicken is tender and sauce thickens slightly and then add the sugar and fish sauce and stir to combine and taste and season.

Step 3

To make the cucumber raita, combine the cucumber, onion, lime juice, sugar and salt in a bowl and set aside for 5 minutes to develop the flavours and drain well and then add the mint and toss to combine.

Step 4

Spoon chicken into serving bowls, suggested to serve over rice and then sprinkle with the curry and chilli and serve the raita on the side and with lime wedges.

Tips & Variations


No special items needed.

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