Malaysian chicken curry
The heart of a great curry is a great curry paste - we make this one by blending lemongrass, ginger, turmeric, chillies, garlic and red onion. We then fry the paste till it's aromatic before using it to coat diced free-range chicken thighs (by far the best cut for curries). We cover with coconut milk and the spices - cinnamon quills, whole star anise and crushed lime leaves - and simmer till the chicken is tender. We taste for balance, adding fish sauce, soy sauce and brown sugar, and then finish the dish with snake beans and coriander leaves. The star anise and cinnamon quills are left whole to flavour the dish - don't bite into them!
Free-range chicken, red and brown onion, garlic, chilli, lemongrass, ginger, turmeric, rice bran oil, kaffir lime leaves, cinnamon quills, star anise, coconut milk, brown sugar, soy sauce (gluten free), fish sauce, snake beans, fresh coriander, salt.
Steamed basmati or coconut rice,
Low carb: serve over cauliflower "rice" or shirataki noodles.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
PLEASE NOTE: this curry contains whole kaffir lime leaves, cinnamon quills and star anise which are for flavouring the sauce only and best not eaten.
TO COOK: defrost fully, then empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally, till piping hot (70C).