serves
4
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Episode 5
episode • Adam & Poh's Malaysia in Australia • cooking • 26m
G
episode • Adam & Poh's Malaysia in Australia • cooking • 26m
G
Ingredients
- 1 whole chicken (about 1.6 kg), cut into pieces
- salt, to season
- 125 ml (½ cup) neutral oil
- 2–3 tbsp Baba’s meat curry powder
- 1 stick cassia
- 3 star anise
- 6 cloves
- 500 g potatoes, peeled and cut into large chunks
- 400 ml coconut milk
- 400 ml coconut cream
Rempah
- 6 red Asian shallots, peeled
- 4 garlic cloves, peeled
- 3-cm piece peeled ginger
- roti (recipe ) or steamed rice, to serve
Standing time: 30 minutes
Instructions
- Season the chicken pieces well with salt.
- For the rempah, place all the ingredients in a blender and blitz into a smooth paste.
- Heat the oil in a large saucepan and add the rempah. Fry for about 10 minutes, stirring regularly, until very fragrant and the oil has separated from the paste. Add the curry powder and stir until well combined. Add the chicken, cassia, star anise and cloves and stir to coat in the mixture. Add the potatoes, coconut milk and enough water to just cover the chicken. Bring to the boil, then simmer for 20 minutes.
- Add the coconut cream and bring to a simmer again. Allow to stand for at least 30 minutes before serving with roti or steamed rice.
Join Adam & Poh on a Malaysian-Australian eating adventure in
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 5
