You are here: Home » Recipes » Malaysian Chicken Curry Malaysian Chicken Curry Yield 8 servings PrintEmail Ingredients 2 -- Chicken wings skin on2 -- Chicken thighs skin on2 -- Chicken legs skin on1 tablespoon butter1 tablespoon Peanut Oil1 -- Onion Chopped1 tablespoon Minced Garlic1 tablespoon Minced Ginger3 tablespoons Thai Red Curry Paste1/4 cup Natural Peanut Butter (such as Adams)1 tablespoon Palm Sugar1 cup Coconut Milk1 -- Carrot Chopped1 cup Chicken stock1 -- Rib Celery Chopped1/2 cup Frozen Yellow Corn1 cup Snow Peas3 cups Jasmine Rice Uncooked6 cups Chicken Stock1/2 cup Green onion Chopped1/2 cup Roasted peanuts unshelled and chopped -- Chopped Cilantro Instructions Turn your oven on to 325 degrees Fahrenheit. In a dutch oven heat the butter and oil together over medium low heat until the butter is melted. Tuck the tip of the wings under so that they form a triangle. Gently brown all pieces of meat in the dutch oven until they are brown on both sides. This may be done in two batches to prevent crowding the pan. Set the chicken aside on a plate. Pour off the oil in the pan except for 2 Tbs. Gently cook the onion in the dutch oven for about 5 minutes, stirring often. Add to the pan the garlic, ginger and curry paste and fry a further 2 minutes. Add 1/4 C. of water to the pan and deglaze the bottom. To the pan add the peanut butter, palm sugar and coconut milk. Arrange the chicken in the pan evenly, pour in enough chicken stock to cover the meat. Put the lid on and place in the oven. Let the chicken cook for about one and a half hours, or until tender. After forty five minutes have passed add the celery and carrots to the pot. Give a gentle stir in. About thirty minutes before your chicken is done start your rice. Rinse the rice and place in a covered pot with the chicken stock. Cook over a simmer for 15 minutes. Take the lid off and cook a further 5 minutes. Fluff with a fork. Remove chicken from oven. Lift chicken pieces out of pot and set aside on a clean plate. Cover with a piece of foil. In the sauce cook the corn and snow peas for 5 min. On plates place 2/3 C. rice and 1 piece of chicken. Spoon some sauce and veggies over each piece. Sprinkle with green onions, peanuts and cilantro. Serve piping hot. Makes 8 servings.