Malaysian chicken curry | Gourmet Traveller

Ingredients

• 4 each golden shallots, garlic cloves and long red chillies, coarsely chopped
• 20 gm (4cm piece) ginger, coarsely chopped
• 1½ tbsp vegetable oil
• 1 onion, thinly sliced
• 4 tsp ground cardamom
• 1½ tsp ground turmeric
• 8 chicken thigh fillets, cut into strips
• 400 ml coconut milk
• 1 fresh curry leaf sprig (see note)
• 1 lemongrass stalk, bruised
• 1 each cinnamon quill and star anise
• 1½ tbsp soft palm sugar, or to taste
• To serve: fried shallots (see note) and lime wedges
• Coconut rice
• ½ tsp each cumin seeds and coriander seeds, cracked in a mortar and pestle
• 400 gm jasmine rice, rinsed