Malaysian Chicken Curry
Malaysian Chicken Curry. Flavourful, savoury and totally satisfying. This authentic Malaysian curry is perfect for dinner and serves well as leftovers for lunch.
- 7-8 chicken thighs sliced into large bite size pieces
- 1 shallot finely minced
- 1 inch ginger minced
- 2 tbsp garlic minced
- 1 red bell pepper diced
- 1.5 cups snap peas
- 1 stalk green onion sliced into 1 inch pieces
- 2 potatoes medium sized, peeled and quartered
- 4 cups chicken stock
- 1 coconut milk canned, whole fat
- 2 tbsp avocado oil
- 2 bay leaves
Curry Powder Mix:
- 2 tsp salt
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp cinnamon powder
- ½ tsp ground nutmeg
- ½ tsp black pepper
- 6 cloves
- 2 star anise
In a large pot set over medium heat, add oil, shallot, garlic and ginger. Followed by Curry Powder Mixture. Stir to fry until everything is combined well.
Add sliced chicken and mix in with spices. Allow this to cook for 1 minute.
Pour in chicken stock, followed by bell peppers, snap peas, potatoes and bay leaves. Stir into broth. Cover and boil for 3 minutes.
Stir in coconut milk. Bring this to a boil and then reduce to a rolling simmer. Simmer for 30-35 minutes until the sauce has reduced by half and is thick.
Toss in green onions and mix. Serve with rice and enjoy!
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Calories: 713kcal | Carbohydrates: 37g | Protein: 43g | Fat: 44g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 1679mg | Potassium: 1341mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1652IU | Vitamin C: 84mg | Calcium: 88mg | Iron: 5mg