Malaysian Chicken Curry

A community recipe by ella2

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.

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.

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.