Malaysian Curry Chicken with Carrots and Potatoes

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Curried chicken has so many varieties that you can literally eat a new version every single day of the year. The following chicken curry is not only packed with flavors but also contains lots of vegetables adding fiber to the preparation. For best results, do not use boneless chicken. You can also add some local vegetables in this recipe apart from the two mentioned in the ingredients list. Generally, it is consumed with rice though you can mix it with noodles preparation too. For a spicier variant, add slit green chilies and slightly reduce the amount of coconut milk used in this recipe. The same ingredients can be used to prepare Malaysian beef curry too. Let's make this delicious chicken recipe.

Malaysian Curry Chicken with Carrots and Potatoes
Malaysian Curry Chicken with Carrots and Potatoes
Author:

Spicy Malaysian chicken with potatoes

Do make this authentic Malaysian chicken curry preparation which also includes carrots and potatoes and is enhanced with a spicy and flavorful gravy base.

Preparation Time: 40 minutes
Cooking time: 30 minutes
Servings: 6

Ingredients:
  • 600 gm chicken (chopped)
  • 250 gm potatoes (diced)
  • 250 gm carrots (sliced)
  • 3 tsp Thai curry paste
  • 1/2 cup fresh coconut milk
  • 2 tsp ginger garlic paste
  • stem of lemongrass
  • 1 tsp light soy sauce
  • 1/2 tsp fish sauce
  • 200 gm onion paste
  • pinch of black pepper powder
  • 5 tsp refined oil
  • salt to taste

Instructions:

  1. Heat refined oil in a deep pan.
  2. Add ginger garlic paste in it and saute for about 1 minute.
  3. Add onion paste and stir fry till it turns golden brown.
  4. Add Thai curry paste with 5 tsp of water.
  5. Switch the flame to low and simmer for about 3 minutes.
  6. Add chicken pieces and season with light soy sauce, fish sauce, black pepper powder and salt.
  7. Saute for about 4 minutes and add both potatoes and carrots.
  8. Add coconut milk with lemongrass stem and stir gently.
  9. Close the lid and simmer for about 5 minutes.
  10. Add 2 glasses of water and once stir again.
  11. Close the lid and simmer for about 10 minutes on a low flame.
  12. Remove lemongrass stem and serve hot with steamed rice or bread.

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