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Malaysian Chicken Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my favourite curry - everyone who tries it loves it. I usually add a couple of potatoes (peeled and cut into eighths) because I love spuds in creamy curries. I use either a massaman or madras curry paste but you could use whatever you like. You can also either reduce the curry paste to 1 tbsp or heat it up by adding a de-seeded chilli to the processor.

This is my favourite curry - everyone who tries it loves it. I usually add a couple of potatoes (peeled and cut into eighths) because I love spuds in creamy curries. I use either a massaman or madras curry paste but you could use whatever you like. You can also either reduce the curry paste to 1 tbsp or heat it up by adding a de-seeded chilli to the processor.

Ingredients

Serves: 4.

Metric Cups
  • 1 brown onion (peeled & quartered)
  • 2 cloves garlic (peeled)
  • 3 centimetres fresh ginger (peeled)
  • 1 tomato (peeled & quartered)
  • 2 tablespoons curry paste
  • 1 tablespoon vegetable oil (plus extra for frying)
  • 2 teaspoons turmeric
  • 2 teaspoons salt
  • 8 large chicken drumsticks
  • 400 millilitres coconut cream
  • 1 brown onion (peeled & quartered)
  • 2 cloves garlic (peeled)
  • 1⅙ inches fresh gingerroot (peeled)
  • 1 tomato (peeled & quartered)
  • 2 tablespoons curry paste
  • 1 tablespoon vegetable oil (plus extra for frying)
  • 2 teaspoons turmeric
  • 2 teaspoons salt
  • 8 large chicken drumsticks
  • 14 fluid ounces coconut cream

Method

Malaysian Chicken Curry is a community recipe submitted by ella2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180ºC.
  • Put onion, garlic, ginger, tomato, curry paste and 1 tbsp vegetable oil in processor and whiz till it's a paste.
  • Combine the turmeric and salt on a big plate and coat the drumsticks.
  • Heat enough vegetable oil in a fry pan to cover the base and cook drumsticks on both sides over med-high heat until golden, about 5 mins. Put drumsticks (and potatoes if using) in a single layer in an ovenproof dish and set aside.
  • Add onion paste to fry pan and cook over medium heat for 5 mins or until aromatic. Stir in the coconut cream and bring just to the boil.
  • Pour this over the drumsticks, cover the dish with a lid or foil, cook in oven for 1 hour, turning drumsticks over after 30 mins. Serve with rice.

  • Preheat oven to 180ºC.
  • Put onion, garlic, ginger, tomato, curry paste and 1 tbsp vegetable oil in processor and whiz till it's a paste.
  • Combine the turmeric and salt on a big plate and coat the drumsticks.
  • Heat enough vegetable oil in a fry pan to cover the base and cook drumsticks on both sides over med-high heat until golden, about 5 mins. Put drumsticks (and potatoes if using) in a single layer in an ovenproof dish and set aside.
  • Add onion paste to fry pan and cook over medium heat for 5 mins or until aromatic. Stir in the coconut cream and bring just to the boil.
  • Pour this over the drumsticks, cover the dish with a lid or foil, cook in oven for 1 hour, turning drumsticks over after 30 mins. Serve with rice.

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