About this recipe:A paste made from spring onions, ginger, and garlic is spiced up with curry powder, garam masala and other spices to coat chicken thighs in this delicious Malaysian curry.
6 spring onions, white parts only, chopped
1 (5cm) piece fresh ginger, peeled
4 cloves garlic, peeled
3 tablespoons rapeseed or coconut oil
8 skin-on, bone-in chicken thighs
salt to taste
3 tablespoons hot curry powder
1 tablespoon red curry paste
1 1/2 teaspoons garam masala
1 1/2 teaspoons Chinese five-spice powder
1 (400g) tin coconut milk
1 tablespoon fish sauce
1 1/2 teaspoons sugar, divided
1 tablespoon chilli-garlic sauce, or to taste (optional)
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Method Prep:15min › Cook:45min › Ready in:1hr
Place spring onions, ginger and garlic in a food processor; puree until smooth.
Heat oil in a large pan over medium heat. Season chicken thighs with salt and cook, skin-side down, until browned, about 10 minutes per side. Remove from pan.
Scrape ginger puree into the pan and cook, stirring constantly, 2 to 3 minutes. Add curry powder, red curry paste, garam masala and Chinese five-spice powder; cook and stir until fragrant. Pour in coconut milk and stir to loosen up the bits from the bottom of the pan. Add fish sauce and half the sugar. Taste; adjust salt and sugar, and stir in chilli-garlic sauce, if using.
Return chicken thighs to the pan, reduce heat and simmer until flavours are combined, about 20 minutes.