Malyasian Chicken Curry
Recipe: #23915
June 03, 2016
Categories: Curries, Chicken, Malaysian, Sunday Dinner, Slow Cooker, Gluten-Free, No Eggs Non-Dairy, Spices, Boneless Pieces, Spicy, Chicken Dinner, Slow Cooker Chicken, more
"This is a recipe from one of our national supermarkets monthly magazine."
Ingredients
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- FOR CUCUMBER RAITA
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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 by Step Method
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
No special items needed.