''There are so many different curries in Malaysia, all eaten on a daily basis. This particular version lets the spices take centre stage. Like any good curry, it is a blend of spices, tamarind, and not too overpowering creamy coconut. I like to serve this slightly thicker than is tradition, so that the sauce gives an extra kick.'' Norman Musa
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.1 g||3.9 g|
|Protein||11.1 g||40.8 g|
|Salt||0.18 g||0.65 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Peel the onion(s) and chop coarsely
Peel the garlic and chop coarsely
Peel the ginger (scrape the skin off with a teaspoon) and chop coarsely
Add the rice, 350ml (700ml) water and salt (optional) to a pot with a lid over a high heat and bring to the boil
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Meanwhile, place the coconut cream sachet(s) in a mug and cover with boiled water until fully submerged (this softens the naturally hard cream)
Blitz the onion, garlic and ginger in a food processor (or with a hand blender) until fine
Heat a large, wide-based pan (preferably non-stick) over a medium heat with 2 tbsp (4 tbsp) vegetable oil
Add the blitzed ingredients and cook until softened and lightly golden brown (approx. 3-4 min), then add the star anise, cinnamon and bay leaves and cook for a further 30 seconds
Meanwhile, mix the curry powder with 100ml (200ml) water in a bowl
Tip: Diluting the curry powder prevents it from clumping up whilst frying!
Add the curry powder mixture, tamarind paste and 1 tsp (2 tsp) salt (fine sea salt preferably) to the pan and cook for 2-3 min, stirring often to prevent sticking to the bottom
Add the chicken, 100ml (200ml) boiled water and the softened coconut cream and reduce the heat to low
Cook until the chicken is cooked through (approx. 7-10 min) and the sauce has thickened
Meanwhile, chop the coriander finely, including the stalks
Fluff the cooked rice with a fork
Once the chicken is cooked, add 1 tsp (2 tsp) sugar and taste, you may want to add more if needed
Tip: The sugar helps temper the sourness from the tamarind!
Discard the bay leaves and star anise
Stir most of the coriander through the rice, scoop the curry out into bowls and serve with rice
Garnish with the remaining coriander and enjoy!