Malay Chicken Curry

  • 6 chicken thighs, chopped

  • 1 tbsp coconut oil

  • 1 brown onion, chopped

  • 2 cloves garlic, crushed

  • 1 tbsp curry powder

  • 1 tsp allspice

  • 1 tsp ground turmeric

  • 1 tsp ground coriander

  • ½ tsp ground cinnamon

  • ½ tsp ground cardamom

  • 1 small red chilli, diced, seeds optional

  • 2 chopped tomatoes

  • 1 tin coconut milk

  • 1 Lebanese eggplant, 2cm diced

  • 1 zucchini, 2cm diced

  • 200g Kent pumpkin, 2cm diced

  • ½ bunch fresh coriander

 

Heat the coconut oil in a large, heavy bottom, saucepan over a medium heat. Sauté the onion until softened and translucent. Stir in the garlic, spices and chilli. Sauté for 1 minute stirring to release aromas. Add the diced chicken, stirring to coat in the spices. Cook for 2 minutes before adding the tomatoes, diced vegetables and coconut milk. Bring to the boil before reducing to a gentle simmer for 20 minutes or until the vegetables have softened. (Tip: you may need to add a splash of water if the sauce is disappearing during the simmer. Alternatively you can cover with lid at this point) 

Garnish with coriander and serve with steamed brown rice and yogurt.

Serves 6