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Member recipe

Simple Club Med Curry

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Serves 8

A simple flavoursome curry that I learnt whilst staying at Club Med in Cherating, Malaysia.

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  • [A]
  • Cubed chicken 2000g
  • Cinnamon 1 inch
  • Onion 100g
  • Ginger 30 grams
  • Oil 30g
  • Curry leaves 2g
  • Tomato 100g
  • Garlic 50g
  • Lemongrass 2 sticks
  • Screw pine leaves 2 leaves [optional]
  • Fennel seed 5g
  • Cumin 5g
  • Cloves, cardamom, star anis 1g
  • [B]
  • Turmeric 1 tsp
  • Chili powder 2 tsps
  • Curry powder 5tsps
  • Salt
  • Milk / Coconut milk 50g or as required


    1. Fry all of the ingredients in [A] from chicken to the star anise until the oil splits, lower the heat, add [B] ingredients and mix well forming a paste.
    2. Put in chicken and mix well, cover and cook on low heat for 10 mins.
    3. After this, remove cover and stir. There will be a thick gravy when you open the pot, add water to your desired gravy thickness.
    4. Add milk/coconut milk and let it cook for another 10mins.
    5. Remove the prepared chicken and let it rest for another 10-15 mins before serving

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