Malaysian hot and sour chicken curry
Serves 6
| Ingredients | |
| 1 | half-ripe pineapple, cored, cut into chunks |
| 2.5ml | ground turmeric |
| 1 | star anise |
| 1 | cinnamon stick, broken into small pieces |
| 7 | cloves |
| 7 | cardamom pods, bruised |
| 15ml | oil |
| 1 | onion, finely chopped |
| 5ml | grated fresh ginger |
| 1 | garlic clove |
| 5 | red chillies, chopped |
| 15ml | sugar |
| 60ml | coconut cream |
Method
- Place the pineapple in a saucepan, cover with water and add the turmeric. Place the star anise, cinnamon, cloves and cardamom pods on a square of muslin, and tie securely with string. Add to the pan and cook over medium heat for 10 minutes. Squeeze the bag to extract any flavour, then discard.
- Heat the oil in a frying pan then add the onion, ginger, garlic and chilli and cook, stirring for 1-2minutes, or until fragrant. Add the pineapple and the cooking liquid, sugar and salt to taste. Cook for 2 minutes then stir in the coconut cream. Cook while stirring over a low heat for 3 -5 minutes, or until the sauce thickens. Serve hot or cold.
