Malaysian Style Chicken Curry

15 mins Prep
25 mins Cook
4 Serves

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

  • 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.

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  1. Place eschallots, garlic, ginger, chilli and shrimp paste in a small food processor and process to a fine paste.
  2. 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.
  3. 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.
  4. Add the chicken pieces and cook for 5 minutes, or until heated through. Add lime juice and stir to combine.
  5. Serve curry topped with chicken, crispy eschallots and curry leaves. Serve with roti and rice.
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