Malaysian Chicken Curry is a traditional Cocosian (from the Cocos (Keeling) Islands) recipe for a classic Nyona-style curry of chicken in a spiced coconut milk base with soy sauce and chillies that's finished with green beans. The full recipe is presented here and I hope you enjoy this classic Cocosian version of: Malaysian Chicken Curry.
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This is a classic Malay recipe that comes from the Malaysian population of the Cocos (Keeling) Islands.
Ingredients:
1kg chicken thighs
1 tsp ground turmeric
2 tbsp ghee or oil
2 onions, thinly sliced
4 shallots, thinly sliced
1 lemongrass stalk, bruised and cut in half lengthways
3 kaffir lime leaves
3 star anise
1 cinnamon stick
5 garlic cloves, peeled and roughly chopped
3 long red chillies, roughly chopped
5cm piece fresh ginger, peeled and chopped
2 tbsp Nyonya Curry Paste
2 tbsp Light Soy sauce
1 tsp Fish Sauce
400ml Coconut Milk
1 tsp coconut sugar (or soft brown sugar)
250ml chicken stock
400g green beans, trimmed and cut into 5cm lengths
Handful of coriander leaves, roughly torn
Salt and freshly-ground black pepper, to taste
Method:
Cat the chicken thighs in the ground turmeric and season well with salt and pepper. Add the chicken to a large, non-stick frying pan over medium-high heat and drizzle over the ghee or oil. Cook for a couple of minutes, then add the sliced onion and shallots, lemongrass, kaffir lime leaves, star anise, cinnamon, and chopped garlic, chilli and ginger.
Stir through the Nyonya curry paste until everything is coated, then add the soy sauce, fish sauce, coconut milk, sugar and chicken stock. Stir well until combined, then leave to simmer for about 30 minutes until the sauce has thickened and the chicken is cooked.
Add the green beans about 5 minutes before the end of the cooking time, and serve with a garnish of coriander and fresh roti bread (roti canai is good).
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