eat. shop. love. nyc.

Simple Malaysian Chicken Curry
January 15, 2010, 8:04 am
Filed under: Cook, Eat | Tags: , , , , , ,

My friends and I have a monthly potluck, and when it was Sara’s turn the first time around, she decided to cook Malaysian chicken curry for us. It tastes a little like a spicy Massaman Thai curry, but not peanut-y and better. Since that first fateful taste, we have forced her to make it for us four more times, potluck or no potluck. Finally, I thought maybe I should stop torturing her and learn how to make it myself. She asked me if I wanted the from-scratch recipe or the easy from-a-package recipe. I opted for the easier version. Adapted from Sara’s e-mail to me:

Simple Malaysian Chicken Curry
Serves 4

1 packet yellow curry paste (can be found at Asian groceries)
2 cloves of garlic, minced
1 large onion, finely chopped
2-3 medium sized potatoes, rough 2 inch dice
8 pieces of chicken, dark meat is richer, but white meat will do
1 can coconut milk
Ginger or sesame oil

– Boil potatoes in large saucepan until just cooked, drain, set aside
– Sautee garlic and onions in ginger oil or sesame oil in a large skillet
– Add chicken to pan on medium-high heat to brown, but don’t cook all the way through
– In saucepan, add curry powder/paste, half a can of coconut milk (200 ml), and 1 cup of water. If you want a sweeter, flavor, use less water, add the whole can of coconut milk, 400 ml, and a half cup of water.
– Bring curry to a simmer and then add potatoes and chicken
– Simmer on low heat for 15-20 minutes until chicken is cooked through and potatoes are soft

She sometimes adds carrots as well, in which case you’d cook them along with the potatoes.

Serve with rice (I like jasmine or coconut rice) or warm roti.


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