About this recipe:Malaysian cuisine is a bit of Indian, Chinese, Thai and Indonesian mixed together. This Malaysian curry is delicious and very quick, and can be adapted chilli wise whether you like it spicy or mild. Serve hot with basmati rice.
Place the onion, chilli, ginger, coriander, lime, sesame oil and fish sauce in a blender and blitz until a fine past has been achieved.
In a saucepan fry the chicken until it is starting to turn golden in a large wok.
Pour in the paste and coat the chicken with it.
Add half of the stock and simmer for a few minutes. Then add the sultanas, almonds, cinnamon, turmeric, cumin, curry powder and cardamom. Then add the rest of the stock and simmer for about 10 minutes.
Now, add the coconut milk and simmer for a further 10-15 minutes.
Serve hot with basmati rice.
Use for leftovers
If there is any left overs, the next day just place it in the blender with some milk and blitz it a little. Place in a saucpan and heat through completely, and you have a malysian curry soup.
You can add some potato to it if you want, more Malaysian... I would, add it just after the chicken but make sure you get it cooked through, nobody likes hard potato.