Malaysian style chicken curry

FEATURED

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.

Method

Place eschallots, garlic, ginger, chilli and shrimp paste in a small food processor and process to a fine paste.
Heat the oil in a large deep frying pan over medium heat. Add the paste and cook, stirring for 4 minutes or until fragrant. Add the lemon grass, cinnamon, star anise, palm sugar, fish sauce, coconut cream and water and bring to a simmer.
Add potatoes reduce heat to medium, cover with a lid and cook for 15 minutes or until the potatoes are tender. Add snake beans and cook for 2 minutes.
Add the chicken pieces and cook for 5 minutes, or until heated through. Add lime juice and stir to combine.
Serve curry topped with chicken, crispy eschallots and curry leaves. Serve with roti and rice.

Ingredients

Method

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