Malaysian Chicken Curry | How to make Malaysian Chicken Curry

By Ruchira Hoon  |  2nd Sep 2015  |  
5.0 from 2 reviews Rate It!
  • Malaysian Chicken Curry, How to make Malaysian Chicken Curry
Malaysian Chicken Curryby Ruchira Hoon
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

238

2





Video for key ingredients

  • How to make Coconut Milk

  • Homemade Chicken Stock

About Malaysian Chicken Curry

Coconut milk and lemon grass make this a fabulous recipe

Malaysian Chicken Curry is a delicious dish which is liked by people of all age groups. Malaysian Chicken Curry by Ruchira Hoon has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Malaysian Chicken Curry at many restaurants and you can also prepare this at home. This authentic and mouthwatering Malaysian Chicken Curry takes few minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Malaysian Chicken Curry is a good option for you. The flavour of Malaysian Chicken Curry is tempting and you will enjoy each bite of this. Try this Malaysian Chicken Curry on weekends and impress your family and friends. You can comment and rate the Malaysian Chicken Curry recipe on the page below.

Malaysian Chicken Curry

Ingredients to make Malaysian Chicken Curry

  • 1 tsp oil
  • 300 grams chicken breasts cut into strips
  • 2 potatoes parboiled and diced
  • 1 onion
  • 1 cinnamon stick
  • 1 stalk lemon grass
  • 4-5 kaffir lime leaves
  • 1 tsp curry powder
  • 1 tsp fish sauce
  • 3 tblsp palm sugar
  • 100 ml chicken stock or water
  • 300 ml coconut milk thick
  • Salt to taste
  • Lemon juice to taste
  • Coriander leaves to garmish

How to make Malaysian Chicken Curry

  1. Heat oil in a pan and lightly saute the onions in it until translucent. Add the cinnamon stick and potatoes and cook on high for 3 minutes.
  2. Add chicken strips to this and stir fry for another 3 minutes. Add the curry powder, fish sauce, lemon grass and half the kaffir lime leaves to it. Add in the stock and bring to a boil.
  3. Turn down the heat and simmer until the chicken is cooked, about 10 minutes.
  4. Add the coconut milk to it and add the remaining kaffir lime leaves. Adjust for seasoning and turn off the heat.
  5. Squeeze in a bit of lemon juice. Garnish with coriander leaves and serve hot with rice

My Tip:

You can even add a tsp of thai curry paste to give this curry a deeper flavour

Reviews for Malaysian Chicken Curry (2)

Sonali Bahetia year ago

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Shukla Basua year ago

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