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Slow cooked fusion chicken curry

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Prep time Cook time Difficulty Views Rated (1) Recipe #
5m 4h 1-Piece of cake 292
5 stars
Added by Row on 28 July 2011
feef0307 forked this on 10 February 2013 (1 descendant)

Description (Some HTML is OK)

A mixture of Malay, Indian and Chinese flavours, this curry is mouthwatering.


Makes 4 servings

  • 2 ½ tbsp madras curry powder
  • 8 chicken drumsticks/thighs, skinned
  • 1 tbsp of Bart's Lemongrass paste
  • 3 tbsp groundnut oil
  • 1 tbsp ginger puree
  • 1 large onion, finely chopped
  • 8 kaffir lime leaves, finely chopped
  • 10 curry leaves, finely chopped
  • 3 finger chillies, finely chopped
  • 1 tsp salt (or to taste)
  • 1 sachet coconut cream
  • 2 tbsp tamarind paste
  • 2 medium tomatoes, each cut into 8 pieces
  • 1 tsp sugar

Preparation (Some HTML is OK)

1. Rub 1 1/2 tbsp of the curry powder all over the drumsticks and set aside
2. Pour the oil into a frying pan and set over a high heat. When the oil is hot, put in the ginger puree and fry until it is brown.
3. Add the onion to the pan and fry until golden (about 5 minutes).
4. Add the remaining curry powder, lemon grass, lime leaves, curry leaves and green chillies. Cook for about 5 minutes, stirring occasionally.
5. Put in the chicken, salt and about 475ml of water into a casserole or slow cooker dish. Cook for 2 1/2 hours at 140 degrees C or for 1 1/2 hours at the high setting on the slow cooker followed by an hour on the low setting.
6. Add the coconut and tamarind and cook for a further hour.
7. Add the tomatoes and sugar and cook for a further 20 minutes.
8. Serve with rice.

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Photos by Row (1)