Malaysian Chicken Curry

Ingredients

• 700g chicken pieces
• 2 potatoes, cubed
• 1 can coconut milk
• 1 onion, blended
• 1 tbsp ginger-garlic paste
• 3 tbsp curry powder
• 2 lemongrass stalks, bruised
• 3 tbsp oil
• Salt

Instructions

1. Fry the onion paste in oil until fragrant.
2. Add the ginger-garlic and curry powder; cook 2 minutes.
3. Add the chicken and stir to coat.
4. Pour in the coconut milk with 1 cup water and the lemongrass.
5. Add the potatoes and simmer 30 minutes until tender.
6. Season and serve.

Serving suggestions

• Serve with rice or roti.

Storage & reheating

Keeps 3 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions