40 Minute Malaysian Curry Chicken Recipe in VitaClay Fast Slow Cooker (Video)

Ingredients

• 8 pcs shallots, peeled
• 10 dried chilies, seeds separated
• 4 fresh red chillies, seeds separated
• 5 pcs candlenuts
• ½ head garlic, peeled
• 2-inch ginger
• 2 pcs lemongrass, roughly chopped
• 20 g belachan

• 3 lbs chicken or 6-8 chicken legs
• 3 pcs medium potatoes, peeled and cubed
• 2½ cups chicken stock
• 2 cups coconut milk
• 1 cinnamon stick
• 2 pcs star anise
• 4 pcs cloves
• 6 pcs green cardamoms
• 6 pcs curry leaves
• fish sauce
• brown sugar
• oil (optional)

Directions

1. In a food processor combine all Spice Paste ingredients, process until it becomes a paste. Add chilli seeds to adjust to the hotness you want.
2. Place spice paste in a covered jar and let the flavors mature for at least a day.
3. In a bowl combine spice paste and chicken then let it marinate for not more than 30 minutes.
4. Add chicken stock and coconut milk in clay pot.
5. Add the rest of ingredients.
6. Set on “Stew” or “Fast” to cook for 40 minutes or an hour.
7. Serve and enjoy!