Name: Malaysian Chicken Curry recipe by Ruchira Hoon at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 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

ABOUT Malaysian Chicken Curry RECIPE

Coconut milk and lemon grass make this a fabulous recipe

Ingredients Serving: 6

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

Instructions

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.
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.
Turn down the heat and simmer until the chicken is cooked, about 10 minutes.
Add the coconut milk to it and add the remaining kaffir lime leaves. Adjust for seasoning and turn off the heat.
Squeeze in a bit of lemon juice. Garnish with coriander leaves and serve hot with rice

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