Petitchef

Malaysian chicken curry (coconut based curry)

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4

Ingredients A:

500 chicken thigh fillets, diced

2 – 3 potatoes, diced in similar size with the chicken

1 lemongrass stalk, cut lenghtwise in 3 parts & slitin halves

2.5 tbsp curry powder, dissolves in 1/4 cup water

200 ml coconut milk

Salt to taste


Ingredients B :

1 large onion

4 garlic cloves

1 inch thick ginger

1/4 cup water

Preparation

  • Blend ingredients B in a food processor.
  • Pour the blended ingredients B in a pot, let it simmer until it is almost like a thick paste. Add in 1/4 cup oil and lemongrass, saute until aromatic & little brown bits start to appear.
  • Add the curry powder mixture and let the pot mixture simmer further for 10 minutes or until the oil begins to surface.
  • Add chicken & potatoes, quickly saute to combine with the spices. Pour enough water to cover the chicken and potatoes.
  • Simmer under low to medium heat until the potatoes are tender.
  • Season with salt, add in coconut milk and continue simmering for another 10 minutes.
  • Best served with rice, vermicelli and bread.

Photos

Malaysian Chicken Curry (Coconut based Curry), photo 1Malaysian Chicken Curry (Coconut based Curry), photo 2




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