Category: Breakfast
Phil's Whole Chicken Curry - TastyPlanner.com
Chef: Phil Hoskin
Phil’s Whole Chicken Curry is another delicious Malaysian dish I discovered whilst visiting Kuala Lumpur. You really need a tough boiling fowl for this recipe, because the longer the cooking time, the better the flavour. If using a roasting chicken, shorten the cooking time so that the chicken stays whole, and reduce the gravy as described at the end of the recipe.
Recipe Source: Kuala Lumpur Malaysia
Ingredients
2 kg (4lb)
4 cups coconut milk
3 teaspoons chilli powder, or to taste
2 teaspoons ground cummin
1/2 teaspoon ground turmeric
1/4 teaspoon funugreek seeds
2 teaspoons salt
1 onion, finely sliced
3 cloves garlic, finely chopped
2 teaspoons finely chopped fresh giner
1 stalk lemon grass or 2 strips lemon rind
1 small stick cinnamon
1 strip daun pandan, optional
1 1/2 teaspoons ground fennel
2 tablespoons lemon juice
1 tablespoon ghee
Instructions
Remove skin from fowl. Add ghee to pan and fry the bird, turning it on all sides, until golden brown all over.
Prick flesh with knife (this will allow the flavours to penetrate the fowl). Truss fowl as for roasting and put into a ‘slow cooker’ with coconut milk.
Add all the ingredients and allow to slow cook up to six hours or until tender.
Best served with my ‘steamed rice’ and ‘Naan’ recipes and other curries and accompaniments.
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