Name: Malaysian Style Chicken Curry
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 eschallots, peeled and chopped; 4 garlic cloves; 4 cm peeled ginger, chopped; 2 long red chilli, seeds removed and roughly chopped; 1 tablespoon tomato paste; 1 teaspoon shrimp paste; 2 tablespoons vegetable oil; 1 lemongrass, white part only halved lengthwise; 1 cinnamon quill; 2 star anise; 1⁄4 cup grated palm sugar; 1 tablespoon fish sauce; 400ml coconut cream; 3 cups water; 300g baby chat potatoes, halved; 100g snake beans; 400g left over Lilydale festive roast chicken pieces, heated through (see tips); 1 tablespoon lime juice; Crispy eschallots, to serve; Store bought roti and steamed rice, to serve; Crispy curry leaves, to serve

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Place eschallot, garlic, ginger, chilli, tomato paste and shrimp paste in a small food processor and process to a fine paste
Heat the oil in a large deep frying pan over medium heat. Add the paste and cook, stirring for 4 minutes or until fragrant. Add the lemon grass, cinnamon, star anise, palm sugar, fish sauce, coconut cream and water and bring to a simmer
Add potatoes reduce heat to medium, cover with a lid and cook for 15 minutes or until the potatoes are tender. Add snake beans and cook for 2 minutes
Add the chicken pieces and cook for 5 minutes, or until heated through. Add lime juice and stir to combine
Serve curry topped with chicken, crispy eschallots and curry leaves. Serve with roti and rice

Tips & Hints:

To reheat the chicken: Preheat oven to 180C. Place chicken on a roasting tray, cover with foil and cook for 15 minutes or until hot all the way through.
Alternatively you can add the chicken to the curry sauce in the last 5 minutes of cooking to heat through.

Place eschallot, garlic, ginger, chilli, tomato paste and shrimp paste in a small food processor and process to a fine paste
Heat the oil in a large deep frying pan over medium heat. Add the paste and cook, stirring for 4 minutes or until fragrant. Add the lemon grass, cinnamon, star anise, palm sugar, fish sauce, coconut cream and water and bring to a simmer
Add potatoes reduce heat to medium, cover with a lid and cook for 15 minutes or until the potatoes are tender. Add snake beans and cook for 2 minutes
Add the chicken pieces and cook for 5 minutes, or until heated through. Add lime juice and stir to combine
Serve curry topped with chicken, crispy eschallots and curry leaves. Serve with roti and rice

Tips & Hints:

To reheat the chicken: Preheat oven to 180C. Place chicken on a roasting tray, cover with foil and cook for 15 minutes or until hot all the way through.
Alternatively you can add the chicken to the curry sauce in the last 5 minutes of cooking to heat through.

Place eschallot, garlic, ginger, chilli, tomato paste and shrimp paste in a small food processor and process to a fine paste
Heat the oil in a large deep frying pan over medium heat. Add the paste and cook, stirring for 4 minutes or until fragrant. Add the lemon grass, cinnamon, star anise, palm sugar, fish sauce, coconut cream and water and bring to a simmer
Add potatoes reduce heat to medium, cover with a lid and cook for 15 minutes or until the potatoes are tender. Add snake beans and cook for 2 minutes
Add the chicken pieces and cook for 5 minutes, or until heated through. Add lime juice and stir to combine
Serve curry topped with chicken, crispy eschallots and curry leaves. Serve with roti and rice

Tips & Hints:

To reheat the chicken: Preheat oven to 180C. Place chicken on a roasting tray, cover with foil and cook for 15 minutes or until hot all the way through.
Alternatively you can add the chicken to the curry sauce in the last 5 minutes of cooking to heat through.

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