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Malaysian Chicken Curry

Good for dietary types:

White Meat

Download the print version here

Prep Time:

10 minutes

Cook Time:

30 minutes

Difficulty level:

Easy

Serves: 

4

Nutrition

Sodium:

650mg

Calories:

550kcal

Protein

35g

Potassium:

500 mg

Fibre:

2g

Carbohydrates:

22g

Fat:

35g

Saturated Fats:

25g

Polyunsaturated Fats:

0.45g

Monounsaturated Fats:

1.75g

Sugar:

5g

Vitamin A:

22%

Vitamin C:

25%

Calcium:

6%

Iron:

10%

About the Recipe

A lighter but still authentic malaysian chicken curry made with fragrant spices, creamy coconut milk, sweet bell peppers and tender boneless chicken thighs. Comforting, balance and protein lead.

Ingredients

  • 800g of boneless chicken cut up into bitesizrd pieces.

  • 1 tbsp olive oil

  • 1 red pepper

  • 1 green pepper

  • 1 onion

  • 400ml coconut milk

  • 1 tbsp shrimp paste

  • 1 cinnamon stick

  • tsp grated ginger

  • 4 cloves garlic

  • lemongrass

  • galangal leaf

  • 1/2 tsp coriander

  • 1/2tsp cumin

  • 1/2 tsp fennel seeds

  • 1/2 turmeric

  • dried red chillies

  • tbsp sugar

  • Star anise

  • salt

Preparation

  1. In a pan heat up the oil and put in the sliced onions, cook on high until brown.

  2. Toast coriander, cumin, and fennel seeds until fragrant along with the onions ( a minute or so )

  3. Add garlic, ginger, dried chillies, and shrimp paste. Cook for 1–2 min before adding the chicken pieces, stir to coat with the spices, then stir in coconut milk.

  4. Add lemongrass, galangal, cinnamon, star anise, turmeric, sugar, and a good pinch of salt and simmer for 25 minutes, putting the peppers in toward about 10 minutes before the end of the cooking time.

  5. Serve with jasmine rice, or as in the pic with sweet potato and spinach curry and egg fried rice.

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