Recipe may contain gluten, peanuts, tree nuts, milk and fish.
Marion’s creamy chicken curry spices up weeknights with big, bold flavours. It’s just what the family needs when cold weather hits!
1 tbsp vegetable oil
1 brown onion, finely chopped
4 garlic cloves, finely chopped
2 lemongrass stalks, bruised, pale part finely chopped
2 tbsp mild curry powder
250ml (1 cup) Massel Chicken Style Liquid Stock
400ml can coconut milk
8 chicken drumsticks
3 medium potatoes, peeled, cut into 3cm pieces
2 carrots, peeled, cut into 3cm pieces
2 tbsp fish sauce, plus extra, to taste
Fresh coriander leaves, to serve
Steamed rice, to serve
3 Method Steps
Step 1Heat the oil(1 tbsp vegetable oil) in a large stockpot over medium-high heat. Add the onion (1 brown onion, finely chopped), garlic (4 garlic cloves, finely chopped) and lemongrass (2 lemongrass stalks, bruised, pale part finely chopped). Cook, stirring often, for 3-4 minutes until the onion has softened. Add the curry powder (2 tbsp mild curry powder) and cook for 1 minute or until aromatic.
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Step 2Stir in the chicken stock (250ml (1 cup) Massel Chicken Style Liquid Stock) and coconut milk (400ml can coconut milk). Bring to a simmer. Add the chicken (8 chicken drumsticks), potato (3 medium potatoes, peeled, cut into 3cm pieces) and carrot (2 carrots, peeled, cut into 3cm pieces). Cover. Reduce heat to low. Gently simmer for 30 minutes or until the chicken is tender.
Step 3Uncover. Simmer for a further 15 minutes or until the sauce has thickened slightly. Add the fish sauce (2 tbsp fish sauce, plus extra, to taste). Stir to combine. Taste and season with extra fish sauce, if needed. Sprinkle with coriander (Fresh coriander leaves, to serve) and serve with steamed rice (Steamed rice, to serve).
Tip: Turn this into a meal prep project! Leave out the potatoes and carrots and portion and freeze the curry for up to 3 months. When you’re ready to serve, defrost the curry overnight, heat on the stovetop and add the cooked potatoes and carrots.
All quantities above are averages