Malaysian Chicken Curry

Cook time 40 minutes
Servings 4


2 star anise

1 cinnamon stick
1 tbsp extra virgin olive oil
1 brown onion, thinly sliced
8 chicken drumsticks, skin on
185g Nyonya curry paste
270ml coconut milk
1 bunch of English spinach leaves, washed
1 lime, cut in half
Steamed rice, to serve

Malaysian Chicken Curry


Heat a large sauté pan or wok and add the star anise and cinnamon to toast for a minute, then add the oil and onion, and cook for 2-3 minutes to soften the onion before adding the curry paste. Cook, stirring regularly for a further 3-4 minutes or until the sauce begins to split.

Add the chicken and stir to coat in the paste. Pour in the coconut milk and ½ a cup of water, season with salt and bring to a gentle simmer. Cover with a lid and let cook over a medium-low heat for 30-35 minutes or until the meat falls away easily from the bone.

In the last 5 minutes of cooking add the spinach. Squeeze in the juice of a lime just before serving.

Serve with steamed jasmine rice.