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“Curried chicken in a rich and creamy coconut broth. Indo-Fijian style.”
READY IN:
1hr
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken legs and thigh into stewing pieces bone and skin on. You may use chicken breast aswell, but i prefer the taste of dark meat.
  2. Mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside.
  3. heat oil in thick bottomed pot to med-high heat.
  4. Add chilly halves and star anise to the oil and cook for about 1 minute. Adding chilli early will give the dish a nice heat that will roll inches As you eat it it will get hotter.
  5. Add chopped garlic and onion and cook for a few minutes until onions start to brown.
  6. Add the curry paste and cook for about 3 minutes stirring frequently.
  7. Add chicken pieces, salt and pepper.
  8. Cook for about 25 minutes so the chicken turns golden brown. Stir often. Do not let it burn.
  9. Add 1/2 cup water and fish sauce. Deglaze the pot and scrape up any brown bits, bring the broth to a boil, about 5 minutes.
  10. Add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes.
  11. Reduce heat, simmer for about 5 minutes.
  12. Add Cilantro and/or basil (optional).
  13. Serve over rice. Enjoy!

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