Coconut Chicken Curry
Slightly spicy, coconutty and comforting Malaysian curry chicken.
- 2 stalks lemongrass sliced
- 4 cloves garlic minced
- 2 shallots peeled and chopped
- 1 tbsp ginger minced
- 2 tbsp curry powder Malaysian/SE Asian preferred
- 1/2 tsp ground turmeric
- 1/2 tsp red pepper flakes Chinese preferred
- 1 Thai bird’s eye chili sliced, optional (or more, you monster)
- 2 tbsp oil
For the Curry
- 2 tbsp oil
- 8 chicken thighs bone-in, skin-on
- 3-4 potatoes small, peeled and quartered
- 1 cinnamon stick
- 2 star anise pods
- 5 lime leaves optional
- 1.5 cups coconut milk
- 1/2 cup chicken stock
- 1 tbsp fish sauce
- 2 tsp brown sugar
Crush lemongrass, garlic, shallots, ginger, and Thai chilis in a mortar and pestle (or a food processor but it'll be less tasty) until it resembles a paste. Stir in curry powder, turmeric, crushed chili flakes, and 2 tablespoons oil. Coat chicken throughly with the curry paste and let marinate for 30 minutes.
In a large dutch oven, heat up another 2 tablespoons of oil and fry the chicken, skin side down, until golden. Flip the chicken skin side up and add the potatoes. Stir in coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves.
Bring to a gentle simmer and cook for 1 hour, or until chicken is soft and tender. Season with fish sauce and brown sugar and enjoy!
Calories: 809kcal | Carbohydrates: 42.1g | Protein: 38.2g | Fat: 56g | Saturated Fat: 26.6g | Cholesterol: 114mg | Sodium: 569mg | Potassium: 1369mg | Fiber: 7.5g | Sugar: 6.9g