Malaysian Coconut Chicken Curry

Recipe created by Aoife Coghlan

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season your chicken with salt and set aside for at least 30mins.

Step 2

In a dry pan gently toast the coconut until golden, you’ll need to stir it around a bit - keep an eye as it toasts very quickly. Put in a bowl, set aside some for garnish.

Step 3

. Meanwhile, put the ginger, garlic, turmeric, chilli, star anise, coriander seeds and three tablespoons of water in the small bowl of a food processor and blitz to a coarse paste, scraping down the sides a few times as you go. Add a little more water if required.

Step 4

Heat the oil in a saucepan on a medium-high heat and, once hot, fry the onion, stirring now and then, until softened, about 7 minutes. Add the spice paste and cook for another two minutes, until fragrant.

Step 5

Add the chicken, a teaspoon and a quarter of salt and a good grind of pepper, and cook, stirring occasionally, until the meat is no longer pink on the outside – another seven minutes or so – then stir in the lime zest, coconut milk, 120ml water and the toasted coconut. Bring the mix up to a simmer, then lower the heat to medium-low, cover the pan and leave to cook for 25-30 minutes.

Step 6

Transfer to a shallow serving platter. Sprinkle with the reserved toasted coconut and the coriander leaves, serve warm with rice.