Malaysian Curry Chicken

4 servings
20 mins preparation
60 mins cooking
Calories: 594 kcal
Carbs: 49 g
Fat: 32 g
Protein: 32 g

Cooking Instructions

Step 1 450 g chicken meat — 0.5 tbsp curry powder — 1 tbsp light soy sauce

Marinate chicken meat with curry powder and soy sauce for 15 minutes.

Step 2 5 chilli peppers (dried) — 3 candlenut(s) — 3 garlic clove(s) — 3 shallot(s) — 2 cm ginger — 3 tbsp
curry powder

Soak dried chillies until soft and remove the membranes to reduce the spiciness. Blend candlenuts,
garlic, shallots, ginger and dried chillies with curry powder.

Step 3 3 tbsp oil

Heat oil in a pot over medium heat. Add blended chilli paste and cook until fragrant.

Step 4 300 ml water

Add chicken meat and mix well. Cook until the dish is slightly dry. Add water and cook over high heat.

Step 5 2 potatoes — 1 lemongrass stalk(s) — 1 yellow onion(s) — 5 curry leaves stalk(s)

Add potatoes, onions, lemongrass and curry leaves. Once it boils, lower the heat and allow to simmer
for 30 to 40 minutes.

Step 6 300 ml coconut milk — salt — sugar

Add coconut milk and cook at high heat again. Once it boils, lower the heat. Add salt and sugar to
taste.

Step 7 Serve with bread or rice.

Happy cooking!
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