Name: Malaysian Curry Chicken
Yield: 4
Cuisine: Malaysia
Ingredients: 2.00 lbs chicken thighs; 1.00 tbsp curry powder; 1.00 tbsp garam masala; 1.00 tbsp ground coriander; 1.00 tsp turmeric; 2.00 tbsp vegetable oil; 2.00 cloves garlic, minced; 1.00 onion, diced; 1.00 cup potatoes, diced; 1.00 can coconut milk; 2.00 tbsp fish sauce; 1.00 tsp sugar; 1.00 tbsp chopped fresh cilantro

Malaysian Curry Chicken

A fragrant and spicy Malaysian Curry Chicken dish with a rich coconut sauce.

Preparation time: 10 Minutes

Cooking time: 30 Minutes

Total duration: 40 Minutes

calories: 623, fat: 38.2g, saturated fat: 23.2g, cholesterol: 128mg, sodium: 641mg, carbohydrates: 24.7g, fiber: 4.4g, sugar: 5.4g, protein: 36.2g

This Malaysian Curry Chicken dish is a classic dish with a fragrant and spicy coconut sauce. The curry is made with a combination of spices and herbs, as well as vegetables such as onions and potatoes. The chicken is cooked in the curry sauce until tender and the sauce is thick and creamy. Serve with steamed white rice and a side of vegetables.

Ingredients

2 lbs chicken thighs
1 tbsp curry powder
1 tbsp garam masala
1 tbsp ground coriander
1 tsp turmeric
2 tbsp vegetable oil
2 cloves garlic, minced
1 onion, diced
1 cup potatoes, diced
1 can coconut milk
2 tbsp fish sauce
1 tsp sugar
1 tbsp chopped fresh cilantro

Chicken Curry Spicy Malaysian coconut Main Dish
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short description

In a large bowl, combine the chicken, curry powder, garam masala, ground coriander, and turmeric. Mix well to combine.
In a large skillet over medium heat, heat the oil. Add the garlic and onion and cook until softened, about 5 minutes. Add the potatoes and cook for an additional 5 minutes.
Add the chicken to the skillet and cook until lightly browned, about 5 minutes. Pour in the coconut milk, fish sauce, and sugar. Simmer for 15 minutes.
Garnish with fresh cilantro and serve with steamed white rice.

detailed description

In a large bowl, combine the chicken, curry powder, garam masala, ground coriander, and turmeric. Mix with your hands until the spices are evenly distributed.
In a large skillet over medium heat, heat the oil. Add the garlic and onion and cook until softened, about 5 minutes. Add the potatoes and cook for an additional 5 minutes.
Add the chicken to the skillet and cook until lightly browned, about 5 minutes. Pour in the coconut milk, fish sauce, and sugar. Stir to combine and bring to a simmer. Simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick and creamy.
Garnish with fresh cilantro and serve with steamed white rice.

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