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Malaysian Chicken Curry

Enjoy a satisfying summer curry with refreshing lemongrass, sweet coconut milk, and savory WBP Malaysian Spice Blend.
Main

Servings

6-8 servings

Prep Time

30 minutes

Cook Time

1 hour

Passive Time

up to 24 hours

Difficulty

Medium


Ingredients

  • 1 tin WBP Malaysian spice blend
  • 2 stalks lemongrass, sliced
  • 2 tbsp coconut oil
  • 4 chicken leg quarters, chopped
  • 3 medium red potatoes, peeled and quartered
  • 1 cup coconut milk
  • 1 cup chicken stock
  • 2 star anise pods
  • 1 Thai bird’s eye chili, sliced (omit for milder spice)

Featured WBP Products

Malaysian Spice Blend
5.25

Malaysian Chicken Curry

Enjoy a satisfying summer curry with refreshing lemongrass, sweet coconut milk, and savory WBP Malaysian Spice Blend.
NO REVIEWS

Instructions

  1. Crush lemongrass, spice blend and coconut oil in a mortar and pestle or food processor until it becomes a paste. Coat chicken thoroughly in curry paste and let marinade for at least 30 minutes and up to 24 hours.
  2. Heat cooking oil in a large Dutch oven or deep pot over medium-high heat and fry the chicken skin side down until golden and aromatic. Flip chicken skin side up and add in the potatoes. Pour coconut milk and chicken stock into the pot. Stir in star anise and chili, if desired.
  3. Bring curry to a gentle simmer, lower heat, and cook for one hour until potatoes and chicken are tender and soft. Garnish with parsley and serve with rice.

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