Malaysian-Style Chicken Curry

Ingredients for Malaysian-Style Chicken Curry:

• 4 Chicken Thigh Cutlets
• 4 Chicken Drumsticks
• 1 quantity Malaysian curry powder or 2 tbps curry powder
• 400ml Thai Coconut Cream
• 1 tbsp lemongrass paste
• 3 whole star anise
• 2 cinnamon sticks
• 2 kaffir lime leaves
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 2 tbsp fish sauce

 Method for Preparation of Malaysian-Style Chicken Curry:

01Heat frying pan over medium-high heat. Cook the combined chicken, in 2 batches, for 2 mins each side or until golden brown. Transfer to a slow cooker.

02Add curry powder to the pan. Cook for 30 seconds or until aromatic. Add the coconut cream and bring to a simmer.

03Pour over the chicken in the slow cooker. Add lemongrass, star anise, lime leaves and 1/2 cup water.

04Cover and cook for 3 hours on high (or 5 hrs on low) or until the chicken is cooked through. Add the sugar, lime juice, and fish sauce. Stir to combine.

05Serve with roti, coriander leaves and shredded kaffir lime leaves.

Your delicious Malaysian-Style Chicken Curry is ready!!!