This memorable Malaysian chicken curry dish and is as succulent as it is delicious. Try it tonight!
Prick the chicken pieces all over with a fork, place in a glass or ceramic bowl and rub with combined oil, chilli powder, ground turmeric, sugar, salt and white and black pepper then cover and refrigerate for 3 hours over night.
For sauce, process chillies, candlenuts/almonds, kaffiir lime leaves, lemongrass, coriander, tamerind water, sugar, coconut cream, garlic, ginger, galangal and onion in a food processor until well combined.
Transfer the mixture into a saucepan and cook on a medium heat for 15 – 20 minutes stirring occasionally. If sauce becomes too thick, add a little water. Season to taste with sea salt and then cool the sauce to room temperature.
Grill chicken over BBQ preferably charcoal or roast at 180–200C for 25–30 minutes (cooking time over charcoal will depend on the heat).
While the chicken is cooking, add all the ingredients for the coconut rice to a saucepan and bring to a boil. Cover with a well-fitting lid and turn to a low heat until liquid is absorbed – about 15 minutes. Take off the heat and leave for a further 5 minutes without lifting the lid.
For the salad, place watercress, Vietnamese mint, coriander, kaffir lime leaf, chilli, bean shoots and tamarind in a bowl. Sprinkle with coconut and sugar. Pour over lime juice and olive oil. Toss gently to combine.
To serve, place some coconut rice on a plate and top with a chicken piece and sauce. Add salad and enjoy!
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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