Description
This Malaysian Chicken Curry recipe is a flavorful and aromatic dish that combines tender chicken pieces with a rich coconut curry sauce. It’s perfect served with steamed rice, roti, and a side of cooling cucumber and yoghurt.
Ingredients
5 tbsp olive oil
2 onions, finely diced
1 tbsp garlic, freshly minced
1 tsp ginger, freshly minced
5 tbsp curry powder
1 tsp salt
1 kg chicken pieces
4 cups (946 ml) water
270 ml coconut milk
1 cinnamon stick (optional)
3 large potatoes, peeled and quartered
1 tbsp apple cider vinegar (optional)
Steamed rice
Sliced cucumber
Plain yoghurt
Roti
Sliced chilli
Coriander/cilantro leaves
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and ginger until fragrant.
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Add curry powder and salt, stirring to toast the spices. Add chicken pieces and cook until browned on all sides.
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Pour in water and coconut milk. Add the cinnamon stick and potatoes. Stir and bring to a simmer.
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Cover and simmer for 30-40 minutes, or until chicken is cooked through and potatoes are tender.
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Stir in apple cider vinegar and adjust seasoning if needed.
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Serve with steamed rice, roti, cucumber, plain yogurt, chili slices, and fresh coriander.
Notes
1. You can adjust the spiciness of the curry by adding more or less curry powder.
2. For a vegetarian version, you can substitute the chicken with tofu or mixed vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg