Malaysian chicken curry

Bring your family to the table with this fragrant, coconut-rich chicken curry topped with a refreshing cucumber and lime raita.

• 2 brown onions, cut into thick wedges
• 2 garlic cloves, crushed
• 1 tablespoon ginger, finely grated
• 1 stem lemongrass, pale section only, finely chopped
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chilli powder
• 1/2 teaspoon ground cardamom
• 3 whole star anise
• 2 cinnamon sticks or quills
• 8 Coles RSPCA Approved Chicken Thigh Fillets, halved
• 400g can coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• Thinly sliced red chilli, to serve
• Coriander leaves, to serve
• Lime wedges, to serve

Cucumber raita

• 2 Lebanese cucumbers, thinly sliced into ribbons
• 1/2 red onion, thinly sliced
• 1 tablespoon lime juice
• 1 teaspoon caster sugar
• 1 teaspoon salt
• 1/2 cup mint leaves

Energy 1490kJ	Fat saturated 10.00g
Fat Total 18.00g	Carbohydrate sugars 8.00g
Carbohydrate Total 9.00g	Dietary Fibre 3.00g
Protein 39.00g	Cholesterol mg
Sodium 871.00mg

All nutrition values are per serve.

1. Step 1

   Place the onion, garlic, ginger, lemongrass, turmeric, cumin, chilli powder, cardamom, star anise and cinnamon in a slow cooker. Place the chicken over the onion mixture. Pour over the coconut milk.

2. Step 2

   Cover and cook for 3-4 hours on high (or 6-7 hours on low) or until chicken is tender and sauce thickens slightly. Add the sugar and fish sauce. Stir to combine. Taste and season.

3. Step 3

   To make the cucumber raita, combine the cucumber, onion, lime juice, sugar and salt in a bowl. Set aside for 5 mins to develop the flavours. Drain well. Add the mint and toss to combine.

4. Step 4

   Sprinkle the curry with chilli and coriander. Serve with lime wedges and cucumber raita.

Cook it in the oven: To make this curry without a slow cooker, place the ingredients in a heavy-based pot, cover and bake at 140C for 2 1/2-3 hours or until tender.