Malaysian Chicken Curry

Malaysian Chicken Curry

Compared to Indian curry, Malaysian chicken curry tend to be runnier. This all-in-one dish is quick and easy to make especially after a long hard day’s work. Malaysian curry mixes are generally milder than their Indian counterpart. I have added few green chilies to add more spice.

Ingredient:

4 boned chicken thighs chopped into bite size pieces

1 large potato or 2 medium sized ones peeled and chopped into 1-inch cubes

1 large carrots peeled and chopped into 1 inch sticks

1 large tomato roughly chopped

1 large tomato cut into wedges

about 50 gms of green beans topped and tailed and chopped into halves

1 onion finely chopped

2 cloves of garlic finely chopped

1 cm of fresh ginger peeled and finely chopped

2 green chilies fine chopped

1 tbsp of Malaysian curry mix mixed with 1 tbsp of water

1 can of coconut milk

4 green cardamoms

1 star anise

1 cinnamon stick

several fresh curry leaves

2 tbsp of cooking oil ( I used groundnut oil)

salt and pepper

Serves 4

Malaysian Chicken curry with riceHeat the oil in a thick based pan. Add the curry leaves, cardamoms, cinnamon and star anise. When fragrant add the onion, garlic, ginger. When the onion is soft add the chillies and stir. Then add the curry mix. keep stirring to stop the spices from burning. Then add the chopped tomatoes and cook until slightly soft and mushy. Next add the chicken, potatoes, carrot and coconut milk. Stir and season well. Bring to boil. Then cover and let simmer for 15 minutes. Lastly add the green beans and tomato wedges and simmer again for another 8 minutes until the chicken is cooked nad the potatoes are tender. Serve immediately with rice.

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Filed under Chicken, Main Dish

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