Malaysian Chicken Curry
Malaysian chicken curry with warm spices of star anise and fennel, tender potato cubes, and aromatic shallots and ginger.
TOTAL TIME
1 hr 23 min
ACTIVE TIME
33 min
QUANTITY
2 pieces · ~2.6 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/26
Tools0/11
Ingredients0/26 gathered · 4 servings
6piece
400ml
2tsp
1tsp
1tsp
6piece
4clove
30g
20g15g
3piece
4piece
4piece
10g300g
1,000g
4tbsp
2piece
1piece
3piece
3piece10piece
400ml
1tbsp
10g
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 6piece | — | — | |
| 2 | | 400ml | — | — | |
| 3 | | 2tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 6piece | — | — | |
| 7 | | 4clove | — | — | |
| 8 | | 30g | — | — | |
| 9 | | 20g | — | — | |
| 10 | 15g | — | — | ||
| 11 | | 3piece | — | — | |
| 12 | | 4piece | — | — | |
| 13 | | 4piece | — | — | |
| 14 | | 10g | — | — | |
| 15 | 300g | — | — | ||
| 16 | | 1,000g | — | — | |
| 17 | | 4tbsp | — | — | |
| 18 | | 2piece | — | — | |
| 19 | | 1piece | — | — | |
| 20 | | 3piece | — | — | |
| 21 | | 3piece | — | — | |
| 22 | 10piece | — | — | ||
| 23 | | 400ml | — | — | |
| 24 | | 1tbsp | — | — | |
| 25 | | 10g | — | — | |
| 26 | | 1tsp | — | — |
Tools13 items
Serveware1 item
Procedure58 steps
1 of 58
Drop the dried chillies into a small bowl.
Dried chillies · 6 piece
⏱ 10s
ResultDried chillies2 of 58
Pour enough boiling water over the dried chillies to submerge them completely.
Water · 200 ml⏱ 10s
ResultDried chillies and water3 of 58
Leave the chillies to soak until they are completely soft and rehydrated.
⏱ 20 min
ResultSoaked dried chilliesused in step 314 of 58
Tip the coriander seeds into a small dry frying pan.
Coriander seeds · 2 tsp
⏱ 10s
ResultCoriander seeds5 of 58
Set the pan over medium heat and shake constantly until the seeds smell fragrant and are lightly golden.
⏱ 1 min 30s
ResultToasted coriander seeds6 of 58
Add the cumin seeds to the pan.
Cumin seeds · 1 tsp⏱ 10s
ResultToasted coriander seeds and cumin seeds7 of 58
Continue shaking the pan over medium heat for another minute until both spices are fragrant and lightly golden.
⏱ 1 min
ResultToasted whole spices8 of 58
Add the fennel seeds to the pan.
Fennel seeds · 1 tsp⏱ 10s
ResultToasted whole spices and fennel seeds9 of 58
Shake the pan over medium heat for a final minute until all the spices are fragrant and lightly golden, then remove from the heat.
⏱ 1 min
ResultToasted whole spices10 of 58
Tip the toasted spices into a spice grinder and blitz to a fine powder.
⏱ 30s
ResultGround spice mixused in step 3211 of 58
Peel the shallots and halve any large ones.
Shallots · 6 piece
⏱ 1 min
ResultPeeled Shallots12 of 58
Roughly chop the peeled shallots.
⏱ 30s
ResultRoughly chopped shallots13 of 58
Scrape the chopped shallots into the blender jug.
⏱ 5s
ResultRoughly chopped shallots14 of 58
Crush each garlic clove with the flat of the knife to loosen the skin, then peel.
Garlic · 4 clove⏱ 30s
ResultPeeled garlic cloves15 of 58
Drop the peeled garlic cloves into the blender.
⏱ 5s
ResultRoughly chopped shallots and peeled garlic cloves16 of 58
Scrape the skin from the ginger with a peeler.
Fresh ginger · 30 g
⏱ 20s
ResultPeeled fresh ginger17 of 58
Roughly chop the peeled ginger into small chunks.
⏱ 20s
ResultRoughly chopped ginger18 of 58
Add the chopped ginger to the blender.
⏱ 5s
ResultRoughly chopped ginger and roughly chopped shallots and peeled garlic cloves19 of 58
Peel the galangal with a peeler.
Galangal · 20 g⏱ 20s
ResultPeeled galangal20 of 58
Roughly chop the peeled galangal into small pieces.
⏱ 20s
ResultRoughly chopped galangal21 of 58
Add the chopped galangal to the blender.
⏱ 5s
ResultRoughly chopped ginger and roughly chopped shallot mixture22 of 58
Peel the turmeric root with a peeler, taking care as it will stain.
Turmeric root · 15 g
⏱ 20s
ResultPeeled turmeric root23 of 58
Roughly chop the peeled turmeric into small pieces.
⏱ 20s
ResultRoughly chopped turmeric24 of 58
Add the chopped turmeric to the blender.
⏱ 5s
ResultRoughly chopped ginger and roughly chopped shallot mixture25 of 58
Trim the dry tops and tough outer leaves from the lemongrass stalks, keeping only the pale, tender lower third.
Lemongrass stalk · 3 piece⏱ 30s
ResultTrimmed lemongrass26 of 58
Roughly chop the trimmed lemongrass into thin rounds.
⏱ 30s
ResultRoughly chopped lemongrass27 of 58
Add the chopped lemongrass to the blender.
⏱ 5s
ResultRoughly chopped lemongrass and roughly chopped ginger mixture28 of 58
Drop the fresh red chillies into the blender whole, stems trimmed.
Fresh red chilli · 4 piece⏱ 10s
ResultRoughly chopped lemongrass and roughly chopped ginger mixture29 of 58
Add the candlenuts to the blender.
Candlenuts · 4 piece⏱ 10s
ResultRoughly chopped lemongrass and roughly chopped ginger mixture30 of 58
Break the belacan into the blender in small chunks.
Belacan · 10 g⏱ 10s
ResultRoughly chopped lemongrass and roughly chopped ginger mixture31 of 58
Lift the soaked dried chillies out of their soaking water and add them to the blender, leaving the water behind.
⏱ 15s
ResultRoughly chopped lemongrass and roughly chopped ginger mixture32 of 58
Tip the ground spice mix into the blender.
⏱ 5s
ResultRoughly chopped lemongrass and roughly chopped ginger mixture33 of 58
Blend everything on high speed, scraping down the sides as needed, until you have a smooth, fine paste — add a splash of water if the blades are struggling.
⏱ 1 min
ResultRempah pasteused in step 4734 of 58
Peel the potatoes.
Potato cubes · 300 g
⏱ 1 min
ResultPeeled potatoes36 of 58
Place the chicken thighs in the large heavy-based saucepan.
Chicken thigh · 1,000 g
⏱ 10s
ResultChicken thigh37 of 58
Transfer the chicken thighs to the chopping board.
⏱ 10s
ResultChicken thigh38 of 58
Cut each chicken thigh through the bone into 2 or 3 pieces with firm chops of the knife.
Into 2 equal portions
⏱ 1 min 30s
ResultBone-in chicken piecesused in step 4939 of 58
Pour the vegetable oil into the large heavy-based saucepan.
Vegetable oil · 4 tbsp⏱ 10s
ResultVegetable oil40 of 58
Set the pan over medium-high heat and warm the oil until it shimmers.
⏱ 1 min
ResultHot oil41 of 58
Drop the star anise into the hot oil.
Star anise · 2 piece⏱ 10s
ResultHot oil and star anise42 of 58
Add the cinnamon stick to the pan.
Cinnamon stick · 1 piece⏱ 10s
ResultHot oil and star anise and cinnamon stick43 of 58
Add the cardamom pods, lightly bruised with the flat of a knife to crack them open.
Green cardamom pods · 3 piece⏱ 10s
ResultHot oil and star anise mixture44 of 58
Add the cloves to the pan.
Cloves · 3 piece⏱ 10s
ResultHot oil and star anise mixture45 of 58
Stir the whole spices in the hot oil for about 30 seconds until they are fragrant and beginning to sizzle.
⏱ 30s
ResultBloomed whole spices46 of 58
Add the curry leaves to the pan — stand back as they will spit in the oil.
Curry leaf · 10 piece
⏱ 10s
ResultBloomed whole spices and curry leaf47 of 58
Scrape the rempah paste into the pan with the bloomed spices.
⏱ 10s
ResultRempah paste and bloomed whole spices and curry leaf48 of 58
Fry the paste over medium heat, stirring constantly and scraping the bottom of the pan, until it darkens, smells deeply fragrant, and the oil visibly separates and pools around the edges — this will take a full 8 to 10 minutes.
⏱ 10 min
ResultFried rempah49 of 58
Add the bone-in chicken pieces to the pan and stir to coat them thoroughly in the paste.
⏱ 10s
ResultBone-in chicken pieces and fried rempah50 of 58
Stir and turn the chicken pieces over high heat for 3 minutes until every surface is sealed and coloured by the paste.
⏱ 3 min
ResultSeared chicken in rempah51 of 58
Pour the coconut milk into the pan, swirling the can with a little water to rinse out every drop.
Coconut milk · 400 ml⏱ 10s
ResultSeared chicken in rempah and coconut milk52 of 58
Add the water to the pan to loosen the curry to a good saucy consistency.
Water · 200 ml⏱ 10s
ResultSeared chicken in rempah and coconut milk and water53 of 58
Add the cubed potatoes to the curry.
⏱ 10s
ResultCubed potato and seared chicken in rempah mixture54 of 58
Stir in the tamarind paste.
Tamarind paste · 1 tbsp⏱ 10s
ResultCubed potato and seared chicken in rempah mixture55 of 58
Add the palm sugar, breaking it up if it comes in a solid block.
Palm sugar · 10 g⏱ 10s
ResultCubed potato and seared chicken in rempah mixture56 of 58
Season the curry with the salt.
Salt · 1 tsp⏱ 10s
ResultCubed potato and seared chicken in rempah mixture57 of 58
Stir everything together well so the sugar and salt dissolve into the sauce.
⏱ 30s
ResultAssembled curry58 of 58
Bring the curry to a boil, then reduce the heat to low and simmer uncovered for 35 to 40 minutes, stirring occasionally, until the chicken is completely tender, the potatoes are cooked through, and the sauce has thickened and turned a deep, rich colour. Check the thickest piece reads 74 °C on a thermometer.
⏱ 40 min
ResultMalaysian chicken curryTotal Time1 hr 23 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 6 piece | | Drop the dried chillies into a small bowl.⏱ 10sResultDried chillies |
| 2 | 200 ml | | Pour enough boiling water over the dried chillies to submerge them completely.⏱ 10sResultDried chillies and water |
| 3 | — | | Leave the chillies to soak until they are completely soft and rehydrated.⏱ 20 minResultSoaked dried chilliesused in step 31 |
| 4 | 2 tsp | | Tip the coriander seeds into a small dry frying pan.⏱ 10sResultCoriander seeds |
| 5 | — | | Set the pan over medium heat and shake constantly until the seeds smell fragrant and are lightly golden.⏱ 1 min 30sResultToasted coriander seeds |
| 6 | 1 tsp | | Add the cumin seeds to the pan.⏱ 10sResultToasted coriander seeds and cumin seeds |
| 7 | — | | Continue shaking the pan over medium heat for another minute until both spices are fragrant and lightly golden.⏱ 1 minResultToasted whole spices |
| 8 | 1 tsp | | Add the fennel seeds to the pan.⏱ 10sResultToasted whole spices and fennel seeds |
| 9 | — | | Shake the pan over medium heat for a final minute until all the spices are fragrant and lightly golden, then remove from the heat.⏱ 1 minResultToasted whole spices |
| 10 | Toasted whole spicesstep 9 | | Tip the toasted spices into a spice grinder and blitz to a fine powder.⏱ 30sResultGround spice mixused in step 32 |
| 11 | 6 piece | | Peel the shallots and halve any large ones.⏱ 1 minResultPeeled Shallots |
| 12 | Peeled Shallotsstep 11 | | Roughly chop the peeled shallots.⏱ 30sResultRoughly chopped shallots |
| 13 | Roughly chopped shallotsstep 12 | | Scrape the chopped shallots into the blender jug.⏱ 5sResultRoughly chopped shallots |
| 14 | 4 clove | | Crush each garlic clove with the flat of the knife to loosen the skin, then peel.⏱ 30sResultPeeled garlic cloves |
| 15 | Peeled garlic clovesstep 14 | | Drop the peeled garlic cloves into the blender.⏱ 5sResultRoughly chopped shallots and peeled garlic cloves |
| 16 | 30 g | | Scrape the skin from the ginger with a peeler.⏱ 20sResultPeeled fresh ginger |
| 17 | Peeled fresh gingerstep 16 | | Roughly chop the peeled ginger into small chunks.⏱ 20sResultRoughly chopped ginger |
| 18 | Roughly chopped gingerstep 17 | | Add the chopped ginger to the blender.⏱ 5sResultRoughly chopped ginger and roughly chopped shallots and peeled garlic cloves |
| 19 | 20 g | | Peel the galangal with a peeler.⏱ 20sResultPeeled galangal |
| 20 | Peeled galangalstep 19 | | Roughly chop the peeled galangal into small pieces.⏱ 20sResultRoughly chopped galangal |
| 21 | Roughly chopped galangalstep 20 | | Add the chopped galangal to the blender.⏱ 5sResultRoughly chopped ginger and roughly chopped shallot mixture |
| 22 | 15 g | | Peel the turmeric root with a peeler, taking care as it will stain.⏱ 20sResultPeeled turmeric root |
| 23 | Peeled turmeric rootstep 22 | | Roughly chop the peeled turmeric into small pieces.⏱ 20sResultRoughly chopped turmeric |
| 24 | Roughly chopped turmericstep 23 | | Add the chopped turmeric to the blender.⏱ 5sResultRoughly chopped ginger and roughly chopped shallot mixture |
| 25 | 3 piece | | Trim the dry tops and tough outer leaves from the lemongrass stalks, keeping only the pale, tender lower third.⏱ 30sResultTrimmed lemongrass |
| 26 | Trimmed lemongrassstep 25 | | Roughly chop the trimmed lemongrass into thin rounds.⏱ 30sResultRoughly chopped lemongrass |
| 27 | Roughly chopped lemongrassstep 26 | | Add the chopped lemongrass to the blender.⏱ 5sResultRoughly chopped lemongrass and roughly chopped ginger mixture |
| 28 | 4 piece | | Drop the fresh red chillies into the blender whole, stems trimmed.⏱ 10sResultRoughly chopped lemongrass and roughly chopped ginger mixture |
| 29 | 4 piece | | Add the candlenuts to the blender.⏱ 10sResultRoughly chopped lemongrass and roughly chopped ginger mixture |
| 30 | 10 g | | Break the belacan into the blender in small chunks.⏱ 10sResultRoughly chopped lemongrass and roughly chopped ginger mixture |
| 31 | Soaked dried chilliesstep 3 | | Lift the soaked dried chillies out of their soaking water and add them to the blender, leaving the water behind.⏱ 15sResultRoughly chopped lemongrass and roughly chopped ginger mixture |
| 32 | Ground spice mixstep 10 | | Tip the ground spice mix into the blender.⏱ 5sResultRoughly chopped lemongrass and roughly chopped ginger mixture |
| 33 | — | | Blend everything on high speed, scraping down the sides as needed, until you have a smooth, fine paste — add a splash of water if the blades are struggling.⏱ 1 minResultRempah pasteused in step 47 |
| 34 | 300 g | | Peel the potatoes.⏱ 1 minResultPeeled potatoes |
| 35 | Peeled potatoesstep 34 | | Cut the peeled potatoes into roughly 3 cm cubes.⏱ 1 minResultCubed potatoesused in step 53 |
| 36 | 1,000 g | | Place the chicken thighs in the large heavy-based saucepan.⏱ 10sResultChicken thigh |
| 37 | — | | Transfer the chicken thighs to the chopping board.⏱ 10sResultChicken thigh |
| 38 | — | | Cut each chicken thigh through the bone into 2 or 3 pieces with firm chops of the knife. → Into 2 equal portions⏱ 1 min 30sResultBone-in chicken piecesused in step 49 |
| 39 | 4 tbsp | | Pour the vegetable oil into the large heavy-based saucepan.⏱ 10sResultVegetable oil |
| 40 | — | | Set the pan over medium-high heat and warm the oil until it shimmers.⏱ 1 minResultHot oil |
| 41 | 2 piece | | Drop the star anise into the hot oil.⏱ 10sResultHot oil and star anise |
| 42 | 1 piece | | Add the cinnamon stick to the pan.⏱ 10sResultHot oil and star anise and cinnamon stick |
| 43 | 3 piece | | Add the cardamom pods, lightly bruised with the flat of a knife to crack them open.⏱ 10sResultHot oil and star anise mixture |
| 44 | 3 piece | | Add the cloves to the pan.⏱ 10sResultHot oil and star anise mixture |
| 45 | — | | Stir the whole spices in the hot oil for about 30 seconds until they are fragrant and beginning to sizzle.⏱ 30sResultBloomed whole spices |
| 46 | 10 piece | | Add the curry leaves to the pan — stand back as they will spit in the oil.⏱ 10sResultBloomed whole spices and curry leaf |
| 47 | Rempah pastestep 33 | | Scrape the rempah paste into the pan with the bloomed spices.⏱ 10sResultRempah paste and bloomed whole spices and curry leaf |
| 48 | — | | Fry the paste over medium heat, stirring constantly and scraping the bottom of the pan, until it darkens, smells deeply fragrant, and the oil visibly separates and pools around the edges — this will take a full 8 to 10 minutes.⏱ 10 minResultFried rempah |
| 49 | Bone-in chicken piecesstep 38 | | Add the bone-in chicken pieces to the pan and stir to coat them thoroughly in the paste.⏱ 10sResultBone-in chicken pieces and fried rempah |
| Fried rempahstep 48 | |||
| 50 | — | | Stir and turn the chicken pieces over high heat for 3 minutes until every surface is sealed and coloured by the paste.⏱ 3 minResultSeared chicken in rempah |
| 51 | 400 ml | | Pour the coconut milk into the pan, swirling the can with a little water to rinse out every drop.⏱ 10sResultSeared chicken in rempah and coconut milk |
| 52 | 200 ml | | Add the water to the pan to loosen the curry to a good saucy consistency.⏱ 10sResultSeared chicken in rempah and coconut milk and water |
| 53 | Cubed potatoesstep 35 | | Add the cubed potatoes to the curry.⏱ 10sResultCubed potato and seared chicken in rempah mixture |
| 54 | 1 tbsp | | Stir in the tamarind paste.⏱ 10sResultCubed potato and seared chicken in rempah mixture |
| 55 | 10 g | | Add the palm sugar, breaking it up if it comes in a solid block.⏱ 10sResultCubed potato and seared chicken in rempah mixture |
| 56 | 1 tsp | | Season the curry with the salt.⏱ 10sResultCubed potato and seared chicken in rempah mixture |
| 57 | — | | Stir everything together well so the sugar and salt dissolve into the sauce.⏱ 30sResultAssembled curry |
| 58 | — | | Bring the curry to a boil, then reduce the heat to low and simmer uncovered for 35 to 40 minutes, stirring occasionally, until the chicken is completely tender, the potatoes are cooked through, and the sauce has thickened and turned a deep, rich colour. Check the thickest piece reads 74 °C on a thermometer.⏱ 40 minResultMalaysian chicken curry |
| Total Time | 1 hr 23 min | ||
Serving
- Ladle the curry into a large warm serving bowl, making sure each portion gets plenty of sauce, chicken and potato. The star anise and cinnamon stick are there for flavour; don't eat them.
Nutritionper serving
Estimated · pre-cooking · 89% ingredients covered
| Nutrient | Per serving |
|---|---|
| 839kcal | |
| 57g | |
| 51g | |
| 27g | |
| 43g | |
| 13g | |
| 8g | |
| 946mg |
Ingredients0/26
Tools0/11
Recipe
Malaysian Chicken Curry
Malaysian chicken curry with warm spices of star anise and fennel, tender potato cubes, and aromatic shallots and ginger.
What you’ll doYou will toast and grind whole spices, then blend them with aromatics, chillies and paste into a smooth rempah. You'll fry this paste until the oil separates, seal chicken pieces in it, then simmer everything together with coconut milk, potatoes, tamarind and palm sugar for 35–40 minutes until the sauce darkens and thickens.
Serves4
Total1 hr 23 min
LevelMedium
Ingredients
- Dried chillies6 piece
- Water400 ml
- Coriander seeds2 tsp
- Cumin seeds1 tsp
- Fennel seeds1 tsp
- Shallots6 piece
- Garlic4 clove
- Fresh ginger30 g
- Galangal20 g
- Turmeric root15 g
- Lemongrass stalk3 piece
- Fresh red chilli4 piece
- Candlenuts4 piece
- Belacan10 g
- Potato cubes300 g
- Chicken thigh1,000 g
- Vegetable oil4 tbsp
- Star anise2 piece
- Cinnamon stick1 piece
- Green cardamom pods3 piece
- Cloves3 piece
- Curry leaf10 piece
- Coconut milk400 ml
- Tamarind paste1 tbsp
- Palm sugar10 g
- Salt1 tsp
Tools
Small frying panDried chillies bowl (small bowl)Ground bowl (small bowl)Large heavy based saucepanChef's knifeWooden spoonSpice grinderBlenderPeelerLadleServing bowlChopping boardThermometer
Method
1
Drop the dried chillies into a small bowl.
10sDried chillies bowl (small bowl)Dried chillies · 6 piece
2
Pour enough boiling water over the dried chillies to submerge them completely.
10sDried chillies bowl (small bowl)Water · 200 ml
3
Leave the chillies to soak until they are completely soft and rehydrated.
Result · Soaked dried chillies · used in step 31
20 minDried chillies bowl (small bowl)
4
Tip the coriander seeds into a small dry frying pan.
10sSmall frying panCoriander seeds · 2 tsp
5
Set the pan over medium heat and shake constantly until the seeds smell fragrant and are lightly golden.
1 min 30sSmall frying pan
6
Add the cumin seeds to the pan.
10sSmall frying panCumin seeds · 1 tsp
7
Continue shaking the pan over medium heat for another minute until both spices are fragrant and lightly golden.
1 minSmall frying pan
8
Add the fennel seeds to the pan.
10sSmall frying panFennel seeds · 1 tsp
9
Shake the pan over medium heat for a final minute until all the spices are fragrant and lightly golden, then remove from the heat.
1 minSmall frying pan
10
Tip the toasted spices into a spice grinder and blitz to a fine powder.
Result · Ground spice mix · used in step 32
30sGround bowl (small bowl), Spice grinderToasted whole spices · step 9
11
Peel the shallots and halve any large ones.
1 minChopping board, Chefs knifeShallots · 6 piece
12
Roughly chop the peeled shallots.
30sChopping board, Chefs knifePeeled Shallots · step 11
13
Scrape the chopped shallots into the blender jug.
5sBlenderRoughly chopped shallots · step 12
14
Crush each garlic clove with the flat of the knife to loosen the skin, then peel.
30sChopping board, Chefs knifeGarlic · 4 clove
15
Drop the peeled garlic cloves into the blender.
5sBlenderPeeled garlic cloves · step 14
16
Scrape the skin from the ginger with a peeler.
20sChopping board, PeelerFresh ginger · 30 g
17
Roughly chop the peeled ginger into small chunks.
20sChopping board, Chefs knifePeeled fresh ginger · step 16
18
Add the chopped ginger to the blender.
5sBlenderRoughly chopped ginger · step 17
19
Peel the galangal with a peeler.
20sChopping board, PeelerGalangal · 20 g
20
Roughly chop the peeled galangal into small pieces.
20sChopping board, Chefs knifePeeled galangal · step 19
21
Add the chopped galangal to the blender.
5sBlenderRoughly chopped galangal · step 20
22
Peel the turmeric root with a peeler, taking care as it will stain.
20sChopping board, PeelerTurmeric root · 15 g
23
Roughly chop the peeled turmeric into small pieces.
20sChopping board, Chefs knifePeeled turmeric root · step 22
24
Add the chopped turmeric to the blender.
5sBlenderRoughly chopped turmeric · step 23
25
Trim the dry tops and tough outer leaves from the lemongrass stalks, keeping only the pale, tender lower third.
30sChopping board, Chefs knifeLemongrass stalk · 3 piece
26
Roughly chop the trimmed lemongrass into thin rounds.
30sChopping board, Chefs knifeTrimmed lemongrass · step 25
27
Add the chopped lemongrass to the blender.
5sBlenderRoughly chopped lemongrass · step 26
28
Drop the fresh red chillies into the blender whole, stems trimmed.
10sBlenderFresh red chilli · 4 piece
29
Add the candlenuts to the blender.
10sBlenderCandlenuts · 4 piece
30
Break the belacan into the blender in small chunks.
10sBlenderBelacan · 10 g
31
Lift the soaked dried chillies out of their soaking water and add them to the blender, leaving the water behind.
15sBlenderSoaked dried chillies · step 3
32
Tip the ground spice mix into the blender.
5sBlenderGround spice mix · step 10
33
Blend everything on high speed, scraping down the sides as needed, until you have a smooth, fine paste — add a splash of water if the blades are struggling.
Result · Rempah paste · used in step 47
1 minBlender
34
Peel the potatoes.
1 minChopping board, PeelerPotato cubes · 300 g
35
Cut the peeled potatoes into roughly 3 cm cubes.
Result · Cubed potatoes · used in step 53
1 minChopping board, Chefs knifePeeled potatoes · step 34
36
Place the chicken thighs in the large heavy-based saucepan.
10sLarge heavy based saucepanChicken thigh · 1,000 g
37
Transfer the chicken thighs to the chopping board.
10sChopping board
38
Cut each chicken thigh through the bone into 2 or 3 pieces with firm chops of the knife. → Into 2 equal portions
Result · Bone-in chicken pieces · used in step 49
1 min 30sChopping board, Chefs knife
39
Pour the vegetable oil into the large heavy-based saucepan.
10sLarge heavy based saucepanVegetable oil · 4 tbsp
40
Set the pan over medium-high heat and warm the oil until it shimmers.
1 minLarge heavy based saucepan
41
Drop the star anise into the hot oil.
10sLarge heavy based saucepanStar anise · 2 piece
42
Add the cinnamon stick to the pan.
10sLarge heavy based saucepanCinnamon stick · 1 piece
43
Add the cardamom pods, lightly bruised with the flat of a knife to crack them open.
10sLarge heavy based saucepan, Chefs knifeGreen cardamom pods · 3 piece
44
Add the cloves to the pan.
10sLarge heavy based saucepanCloves · 3 piece
45
Stir the whole spices in the hot oil for about 30 seconds until they are fragrant and beginning to sizzle.
30sLarge heavy based saucepan, Wooden spoon
46
Add the curry leaves to the pan — stand back as they will spit in the oil.
10sLarge heavy based saucepanCurry leaf · 10 piece
47
Scrape the rempah paste into the pan with the bloomed spices.
10sLarge heavy based saucepanRempah paste · step 33
48
Fry the paste over medium heat, stirring constantly and scraping the bottom of the pan, until it darkens, smells deeply fragrant, and the oil visibly separates and pools around the edges — this will take a full 8 to 10 minutes.
10 minLarge heavy based saucepan, Wooden spoon
49
Add the bone-in chicken pieces to the pan and stir to coat them thoroughly in the paste.
10sLarge heavy based saucepanBone-in chicken pieces · step 38Fried rempah · step 48
50
Stir and turn the chicken pieces over high heat for 3 minutes until every surface is sealed and coloured by the paste.
3 minLarge heavy based saucepan, Wooden spoon
51
Pour the coconut milk into the pan, swirling the can with a little water to rinse out every drop.
10sLarge heavy based saucepanCoconut milk · 400 ml
52
Add the water to the pan to loosen the curry to a good saucy consistency.
10sLarge heavy based saucepanWater · 200 ml
53
Add the cubed potatoes to the curry.
10sLarge heavy based saucepanCubed potatoes · step 35
54
Stir in the tamarind paste.
10sLarge heavy based saucepanTamarind paste · 1 tbsp
55
Add the palm sugar, breaking it up if it comes in a solid block.
10sLarge heavy based saucepanPalm sugar · 10 g
56
Season the curry with the salt.
10sLarge heavy based saucepanSalt · 1 tsp
57
Stir everything together well so the sugar and salt dissolve into the sauce.
30sLarge heavy based saucepan, Wooden spoon
58
Bring the curry to a boil, then reduce the heat to low and simmer uncovered for 35 to 40 minutes, stirring occasionally, until the chicken is completely tender, the potatoes are cooked through, and the sauce has thickened and turned a deep, rich colour. Check the thickest piece reads 74 °C on a thermometer.
40 minLarge heavy based saucepan, Thermometer
59
Ladle the curry into a large warm serving bowl, making sure each portion gets plenty of sauce, chicken and potato. The star anise and cinnamon stick are there for flavour; don't eat them.
Result · Malaysian Chicken Curry
30sServing bowl, LadleMalaysian chicken curry · step 58
Printed 8 October 2026