Bloody Malaysian Chicken Curry
Bloody Malaysian Chicken Curry


4 x chicken breast chopped into 2 cm chunks
2 x medium size potatoes (you can opt to use sweet potato or even pumpkin) cut into 3 cm chunks
2 x carrots cut into 3 cm chunks
4 x medium size shallots, chopped finely
3 x cloves garlic, chopped finely
1 x cm of ginger, chopped finely
1 x stick of lemon grass (bruise it with the back of your knife)
1 x cinnamon stick
1 x star anise
1 x tablespoon turmeric powder
1 x tablespoon curry powder
1 x can coconut milk
3 x tablespoon vegetable oil
4 x limes for garnish
Salt, sugar to taste
This is a very easy one pot wonder that you must try for gatherings, a perfect Malaysian style curry to share with your loved ones because it is filled with hearty vegetables plus it feeds a large group of hungry people!


1.Marinate your chicken with turmeric powder and salt and set aside for 10 minutes whilst you prepare the rest of the ingredients
2. In a pot, on a medium to high heat place oil and add chopped onion, garlic, ginger, lemongrass, and fry until slightly brown
3.Once onion, garlic, ginger mixture is slightly brown add the chicken and brown on all sides
4.Once chicken is browned add cinnamon stick, star anise and curry powder and stir.  Make sure you have a cup of water on standby to keep the chicken from sticking but do not pour the whole cup of water in. Just add it a bit at a time and let it simmer for 4 minutes on a medium to low heat
5.Reduce heat to low after 6 minutes and add the coconut milk and vegetables and stir well. Allow the curry to simmer for a further 6 - 10 minutes until vegetables are tender. Add salt and a pinch of sugar
6.They key is to let the curry sit for at least a few hours before reheating then serve on pipping hot steamed white rice and maybe some steamed Bak Choi with a dash of soy sauce

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