Malaysian-Style Chicken Curry

A coconut-rich slow-cooked chicken curry with potatoes, carrots, and green beans using a homemade fragrant curry paste.

Chicken Dairy Free Gluten Free Curry Coconut Milk Slow Cooker

Estimated Nutrition

Calories

630.1

kcal / serving

2520.4 kcal total

Carbs

28.5g

per serving

113.8 g total

Fat

44.6g

per serving

178.2 g total

Protein

28.9g

per serving

115.6 g total

Cook Time

190

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

Liquids

400

Coconut Milk

canned

Meat

piece

Chicken Thigh

boned, skinned, and halved

NutsSeeds

clove

Garlic

peeled

tbsp

Curry Powder

medium

tsp

Chili Flakes

dried

tsp

Turmeric

ground

stick

Cinnamon

piece

Star Anise

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Sunflower Oil

Vegetables

piece

Onion

quartered

Root Ginger

fresh, peeled, and coarsely grated

500

Potato

waxy, peeled, cut into 3cm chunks

piece

Carrot

peeled, sliced into 1.5cm rounds

150

Green Bean

trimmed and halved

Method

Whisk cornflour with 2 tablespoons of water, stir in coconut milk, and add to the cooker.

Add 100ml of water, boil, then transfer to a slow cooker with potatoes and carrots.

Serve the curry plain or accompanied by steamed rice.

Blend all curry paste ingredients in a food processor until smooth.

Add chicken, cinnamon, and star anise to the pan and cook until pale golden-brown.

Season the chicken thighs thoroughly with black pepper.

Cover and cook on high for 3 hours, stirring in green beans at the very end.

Cook the paste in a frying pan over medium heat for 3 minutes until fragrant.