Name: Malaysian chicken curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1.2 kilogram whole chicken; 1 tablespoon vegetable or peanut oil; 1 medium brown onion, chopped; 1 large carrot, coarsely chopped; 2 medium potatoes, chopped; 250 millilitre can malaysian curry sauce; 165 millilitre can coconut milk; 150 gram green beans, trimmed, halved; 450 gram broccoli, cut into florets; 2 cup cooked rice, to serve; tomato and cucumber, to serve

Malaysian chicken curry

This robust Malaysian curry uses chicken, vegetables and aromatic spices to create a seriously satisfying meal accompanied by a tomato and cucumber salad mix.

Serves 4

Prep

20M

Cook

40M

Total

Ingredients

1.2 kilogram whole chicken

1 tablespoon vegetable or peanut oil

1 medium brown onion, chopped

1 large carrot, coarsely chopped

2 medium potatoes, chopped

250 millilitre can malaysian curry sauce

165 millilitre can coconut milk

150 gram green beans, trimmed, halved

450 gram broccoli, cut into florets

2 cup cooked rice, to serve

tomato and cucumber, to serve

Method

1.Place chicken on a chopping board, breast-side down. Using kitchen scissors cut along each side of backbone; remove and discard backbone. Flatten chicken. Cut into 8 pieces.

2.Heat oil in a large frying pan over moderate heat. Cook chicken, in batches, for 5 minutes or until seared. Transfer to a heatproof plate.

3.Add onion, carrot and potato to pan; cook and stir for 5 minutes or until tender. Add curry sauce. coconut milk and 1/2 cup water.

4.Return chicken to pan. Bring to the boil. Reduce heat. Simmer, uncovered for 25 minutes or until chicken is cooked.

5.Add beans and broccoli: cook for 8 minutes or until vegetables are tender. Serve curry with rice, tomato and cucumber.