How to Make Malaysian Chicken Curry

Malaysian Chicken Curry is slightly spicy and more gravy-like than other curries. It is usually served with jasmine rice. The dish can be made with a prepared curry paste, or you can make your own.

Things You'll Need

• 1 whole chicken
• 2 cups coconut milk
• 2 finely chopped onions
• 1 tbsp coriander
• 3 cloves garlic, minced
• 1 tsp ground turmeric
• 2 tsp cumin
• 2 potatoes
• 1 stalk fresh lemongrass
• 3 tbsp vegetable oil
• 2 tsp curry powder

Instructions

1. Cut the chicken into small pieces.

2. Place the onions, coriander, garlic, turmeric, cumin, 1/2 cup coconut milk and lemongrass in a blender.

3. Heat the oil on medium in a skillet. Pour in the blended ingredients and fry it until the oil separates. At that point, add the rest of the coconut milk.

4. Add the chicken pieces and stir until they are all covered by the sauce.

5. Cover the pot and let the chicken simmer for about 20 minutes. Add the potatoes and cook it uncovered for another 15 minutes.

Tips & Warnings

• Serve with jasmine rice

• Check the chicken while it cooks. Add more coconut milk if it appears to be dry.

References

• Malaysian Food

Resources

• Curry Food Recipe