One Pot Malaysian Chicken
Try this super easy 1 pot dish to impress friends or as a mid-week dinner, serve with rice or fried noodles
25 - 30minutes
45 - 60minutes
- 4 Kaffir Lime Leaves
- 1 splash of Fish Sauce (Nam Pla) (to season)
- 2 tsp of Brown Sugar
- 100 ml of Chicken Stock
- 1 Glug of Olive Oil (for frying)
- 8 Chicken Thighs (Skin on)
- 1 Onion (roughly chopped)
- 4 Cloves of Garlic
- 4 Red Chilli (medium hot)
- 1 Stalk of Lemon Grass (rough outer removed)
- 1 inch of Ginger (Fresh) (peeled)
- 1 tsp of Tumeric
- 1 tsp of Cinnamon
- 1 Star Anise
- 1 tin of Coconut Milk
- In a heavy bottomed frying pan fry the chicken thighs, skin-side down, until the skin is golden, remove and set aside.
- Pop the onion, garlic, chillies, lemongrass, ginger and a good glug of olive oil into a food processor/blender then fry this mix in your chicken pan for a few minutes then add your kaffir lime leaves, cinnamon, turmeric and star anise and fry in a medium high heat for a further 4/5 minutes
- Pour in the coconut milk and chicken stock and sit the chicken thighs in the pan, skin-side up, simmer for 20-25 minutes until the chicken is cooked and the sauce has reduced to a nice thick consistency, add the sugar and a splash of fish sauce. Serve with wedges of lime and steamed rice of noodles...
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