Malaysian Chicken Curry with Tomato Rice
Malaysian Chicken Curry
750g diced chicken – breast or thigh
3 tablespoons cooking oil
1 onion, finely diced
25g grated root ginger
2 cloves garlic
1 green chilli, chopped
1 stick lemongrass
6 cardamom pods, pressed and seeds removed
1 teaspoon turmeric
Pinch cinnamon
1 teaspoon garam masala
1 tin coconut milk
Method
Heat a tablespoon of the oil in a frying pan until smoking and add half the chicken.
Season with salt and cook until sealed and then place in a casserole. Repeat with remaining chicken. Heat the remaining oil in the pan and cook the onion, ginger, garlic, chilli and lemongrass until soft and golden.
Add the spices and cook for a minute. Add the coconut milk and bring to a simmer.
Pour over the chicken.
Add a lid and simmer for 30 minutes. Check seasoning.
Tomato Rice
1 onion, finely chopped
25g butter
300g basmati rice
200ml passata
500ml hot chicken stock
Method
Cook the onion in the butter until soft and golden.
Add the rice and cook for 30 seconds.
Add the passata and chicken stock.
Bring to the boil and place a lid tightly on the pan.
Simmer for 15 minutes then turn off and allow to steam for a further 5 minutes.
Remove lid, fluff up and serve.
