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Malaysian Chicken Curry

Malaysian Chicken Curry
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This Malaysian Chicken Curry is a fragrant and flavorful dish with tender chicken pieces cooked in a rich coconut curry sauce. Serve it with steamed rice, sliced cucumber, plain yoghurt, roti, sliced chilli, and fresh coriander for a complete meal.

Ingredients

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Main Curry:

  • 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 (1⅛ cups) coconut milk
  • 1 cinnamon stick (optional)
  • 3 large potatoes, peeled and quartered
  • 1 tbsp apple cider vinegar (optional)

Serving Suggestions:

  • Steamed rice
  • Sliced cucumber
  • Plain yoghurt
  • Roti
  • Sliced chilli
  • Coriander/cilantro leaves

Instructions

  1. Sauté Aromatics: In a large pot, heat olive oil and sauté onions, garlic, and ginger until fragrant.
  2. Add Spices and Chicken: Stir in curry powder and salt, then add chicken pieces and brown them slightly.
  3. Add Liquid and Simmer: Pour in water, coconut milk, and cinnamon stick. Let it simmer until chicken is cooked through.
  4. Add Potatoes and Finish: Add potatoes and cook until tender. Adjust seasoning, and if desired, add apple cider vinegar for a tangy kick.
  5. Serve: Serve hot with steamed rice, sliced cucumber, yoghurt, roti, chilli, and coriander.

Notes

  • You can adjust the curry powder amount based on your spice preference.
  • For a thicker sauce, you can reduce the amount of water used.
  • Feel free to add other vegetables like carrots or bell peppers for extra flavor and nutrition.

Nutrition

Find it online: https://cookedbyandy.com/malaysian-chicken-curry/