Norman Musa's Malay Chicken Curry

Norman Musa's Malay Chicken Curry

Rating
4.50rating out of 5

(1085 reviews from our customers)

Prep Time

30 min

Cuisine

Indonesian

Use within

5-6 days

''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

Prep Time

30 min

Cuisine

Indonesian

Use within

5-6 days

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In Your Box
Ingredients for 2 people (double for 4)
basmati-rice
150g fragrant basmati rice
Onion
1 onion
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
fresh-coriander
10g fresh coriander
British diced chicken 2
250g British diced chicken breast
garlic-clove
3 garlic cloves
fresh-ginger
30g fresh root ginger
Star anise (whole)
1 whole star anise
Tamarind
1 tbsp tamarind paste
cinnamon
1 tsp ground cinnamon bark
mild-curry-powder
1 tbsp home blend curry powder
dried-bay-leaves-(1)
2 bay leaves
You Will Need
Food processor, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • Fragrant Basmati rice
  • Brown onion
  • Coconut cream
  • Coriander
  • British diced chicken breast
  • Garlic
  • Fresh root ginger
  • Whole star anise
  • Tangy tamarind paste
  • Ground cinnamon
  • Curry powder
  • Dried bay leaves
Typical Values per 100g per serving
Energy 776 kJ
185 kcal
2847 kJ
678 kcal
Fat
of which saturates
5.2 g
3.9 g
19 g
14.3 g
Carbohydrate
of which sugars
23.7 g
2.6 g
86.9 g
9.4 g
Fibre 0.7 g 2.6 g
Protein 11.1 g 40.9 g
Salt 0.17 g 0.63 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Fragrant Basmati rice
Brown onion
Coconut cream
Coconut 100%
Coriander
British diced chicken breast
Garlic
Fresh root ginger
Whole star anise
Tangy tamarind paste
Tamarind, water
Ground cinnamon
Curry powder
Cumin, coriander, onion powder, salt, sugar, chilli powder, ginger,garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper,cloves.
Dried bay leaves

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Norman Musa's Malay Chicken Curry

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

 

2 Norman Musa's Malay Chicken Curry

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

3 Norman Musa's Malay Chicken Curry

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

 

4 Norman Musa's Malay Chicken Curry

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!

5 Norman Musa's Malay Chicken Curry

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

6 Norman Musa's Malay Chicken Curry

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

7 Norman Musa's Malay Chicken Curry

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!

8

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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!

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