How to Make Malaysian Chicken Curry (Thermocook Method)

Here is the recipe and replay of Episode 2 of the Southeast Asian Cooking Masterclass Series –

Recipe – Malaysian Chicken Curry

INGREDIENTS:

• 1/4 cup vegetable oil
• 1 large onion
• 5 garlic cloves
• ½ inch knob ginger
• 1 stalk lemongrass, cut into 3-inch chunks
• 3 Tbsp Malaysian meat curry powder**, mixed to a paste with a little water
• 1 kg chicken thigh fillets or drumsticks
• 1 Tbsp sugar
• 1 Tbsp chicken stock granules*
• 1/4 tsp salt
• 200 ml water
• 200 ml coconut cream

*Preferred brand is Knorr and acceptable substitute is 1 chicken stock cube per 1 Tbsp chicken stock granules
**Acceptable substitute is any type of curry powder

METHOD:

1. Blend lemongrass and ginger at Speed 10 | 4 seconds.
2. Add onion and garlic, blend at Speed 7 | 5 seconds.
3. Add oil and curry powder and cook 20 minutes | 100°C | Speed 2 | measuring cup off.
4. Add all other ingredients including chicken and cook 15-20 minutes (depending on size of chicken pieces) at 100°C | Speed 1 | measuring cup on.
5. Adjust seasoning if required; remove and serve.

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