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

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.