Creamy chicken curry in under 20 minutes

This nyonya chicken curry is by far one of the quickest and easiest curries to whip up without skimping on any of that delicious flavour! This Malaysian-inspired dish stays true to the original with its powerful mix of spices and creamy sauce.

Its quick cooking time also makes it ideal for those days when you just find yourself running out of time to cook dinner. Whip it up in no time at all and treat your family and friends to the best dish they’ll try all week!

Ingredients

• 1/2 teaspoon shrimp paste
• 1 cinnamon stick
• 1 whole star anise
• 2 tablespoon red curry paste
• 1/2 teaspoon turmeric ground
• 400ml can coconut cream
• 1 lemongrass stalk, trimmed, bruised, halved
• 2 sprigs fresh curry leaves
• 500g chicken breast stir-fry strips
• 1 tablespoon tamarind puree
• 2 teaspoon caster sugar
• Roti bread, warmed, to serve

Method

1. Heat wok over high. Add the shrimp paste, cinnamon stick and star anise. Stir-fry for 30 seconds or until aromatic. Add the curry paste and turmeric. Stir-fry for a further 30 seconds or until aromatic. Add the coconut cream, lemongrass and half the curry leaves.
2. Reduce heat to medium and simmer, stirring occasionally, for 7 minutes or until thickened slightly.
3. Add the chicken, tamarind and sugar to the wok. Cook, stirring occasionally, for 3 minutes or until the chicken is cooked through. Top with the remaining curry leaves and serve with the roti.