Malaysian Chicken Curry
A flavorful and spicy Malaysian-inspired chicken curry made with tender chicken and a blend of aromatic spices.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken breastcut into bite-sized pieces
- ●2 tablespoons coconut oilfor cooking
- ●1 medium onionchopped
- ●2 inches gingergrated
- ●3 cloves garlicminced
- ●2 teaspoons curry powderadjust to taste
- ●1 teaspoon ground cuminadjust to taste
- ●1 cup chicken brothlow-sodium
- ●1 can coconut milk14 oz
- ●2 tablespoons fish sauceoptional
Instructions
- 1
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
- 2
Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
- 3
In the same skillet, add the remaining 1 tablespoon of coconut oil over medium heat.
- 4
Add the chopped onion and cook until softened, about 3-4 minutes.
- 5
Add the grated ginger and minced garlic and cook for another minute.
- 6
Stir in the curry powder and cumin and cook for 1 minute.
- 7
Pour in the chicken broth and bring the mixture to a simmer.
- 8
Return the chicken to the skillet and stir in the coconut milk and fish sauce (if using).
- 9
Reduce the heat to low and simmer for 10-15 minutes or until the sauce has thickened.
- 10
Season with salt and pepper to taste.
- 11
Serve hot over rice or with naan bread.