Name: Southeast Asian Chicken Curry
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Ground cinnamon - 3 tablespoons; Ground turmeric - 3 tablespoons; Garam masala - 1 tablespoon; Paprika - 1 tablespoon; Grated ginger, or to taste - ½ teaspoon; Bay leaves - 4; Whole star anise pods - 2; Cardamom pods - 2; Cinnamon stick - 1; Makrut lime leaf - 1; Red chile pepper, sliced - ⅛; Plain yogurt (such as Nestle®), divided - 2 (8 ounce) containers; Fish sauce (patis), divided - 4 ½ tablespoons; Chicken leg quarters - 10; Olive oil, or as needed - 1 tablespoon; Minced onion, or to taste - 1 tablespoon; Garlic, minced, or to taste - 1 clove; Chicken bouillon - 1 cube; Water - 2 cups; White sugar, or to taste - 1 tablespoon; Filipino-style tomato sauce - 1 (6.5 ounce) can; Butter - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Southeast Asian Chicken Curry

1. Ground cinnamon - 3 tablespoons

2. Ground turmeric - 3 tablespoons

3. Garam masala - 1 tablespoon

4. Paprika - 1 tablespoon

5. Grated ginger, or to taste - ½ teaspoon

6. Bay leaves - 4

7. Whole star anise pods - 2

8. Cardamom pods - 2

9. Cinnamon stick - 1

10. Makrut lime leaf - 1

11. Red chile pepper, sliced - ⅛

12. Plain yogurt (such as Nestle®), divided - 2 (8 ounce) containers

13. Fish sauce (patis), divided - 4 ½ tablespoons

14. Chicken leg quarters - 10

15. Olive oil, or as needed - 1 tablespoon

16. Minced onion, or to taste - 1 tablespoon

17. Garlic, minced, or to taste - 1 clove

18. Chicken bouillon - 1 cube

19. Water - 2 cups

20. White sugar, or to taste - 1 tablespoon

21. Filipino-style tomato sauce - 1 (6.5 ounce) can

22. Butter - 1 tablespoon

How to cook deliciously - Southeast Asian Chicken Curry

1. Stage

Mix ground cinnamon, turmeric, garam masala, paprika, ginger, bay leaves, star anise, cardamom, cinnamon stick, lime leaf, and chile pepper together in a bowl.

2. Stage

Mix 1/2 of 1 yogurt container with 2 tablespoons of spice mixture and 1 tablespoon fish sauce in a bowl. Make deep cuts into the chicken thighs to allow sauce to penetrate. Coat chicken with yogurt mixture and marinate in the refrigerator for at least 5 hours.

3. Stage

Heat oil in a pot over medium-high heat. Stir-fry onion and garlic in the hot pot for 30 seconds; add remaining spice mixture and continue to stir-fry, 30 seconds more. Add chicken to the pan and fry until spices around chicken have darkened, 2 to 4 minutes. Add marinade and bring to a boil over high heat; continue to boil, covered, for 2 minutes.

4. Stage

Dissolve bouillon in water and add to the pot. Add remaining yogurt, remaining fish sauce, and sugar. Boil chicken in sauce until nearly cooked through, about 10 minutes.

5. Stage

Add tomato sauce; boil until chicken is no longer pink in the centers and sauce has completely thickened, 5 to 10 minutes. Melt butter into mixture and cover. Turn off heat and let dish rest to let chicken absorb sauce, about 30 minutes.