Malaysian style chicken curry

Use Lilydale Whole Chicken left overs to create a new, delicious meal.

Ingredients

• 400g left over Lilydale Whole Chicken pieces, heated through*
• 2 eschallots, peeled and chopped
• 4 garlic cloves
• 4 cm peeled ginger, chopped
• 2 long red chilli, seeds removed and roughly chopped
• 1 tablespoon tomato paste
• 1 teaspoon shrimp paste
• 2 tablespoons vegetable oil
• 1 lemongrass, white part only halved lengthwise
• 1 cinnamon quill
• 2 star anise
• ¼ cup grated palm sugar
• 1 tablespoon fish sauce
• 400ml coconut cream
• 3 cups water
• 300g baby chat potatoes, halved
• 100g snake beans
• 1 tablespoon lime juice
• crispy eschallots, to serve
• store bought roti and steamed rice, to serve
• crispy curry leaves, to serve

*to reheat the chicken: Preheat oven to 180C. Place chicken on a roasting tray, cover with foil and cook for 15 minutes or until hot all the way through. Alternatively, you can add the chicken to the curry sauce in the last 5 minutes of cooking to heat through.