Creamy Malaysian Chicken Curry
A rich and flavorful curry dish from Malaysia, made with tender chicken, creamy coconut milk, and aromatic spices. This recipe is a perfect blend of East meets West flavors.
Ingredients
- ●1 pound, cut into 1-inch pieces boneless, skinless chicken breast
- ●1 can (14 oz) coconut milkfull-fat
- ●2 tablespoons curry powder
- ●1 teaspoon garam masala
- ●1 medium, diced onion
- ●3 cloves, minced garlic
- ●2 tablespoons fish sauce
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●chopped (optional) fresh cilantro
Instructions
- 1
Heat 2 tablespoons of oil in a large pan over medium-high heat.
- 2
Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
- 3
In the same pan, add the diced onion and cook until softened, about 3-4 minutes.
- 4
Add the minced garlic and cook for another minute, until fragrant.
- 5
Add the curry powder and garam masala, and cook for 1-2 minutes, until fragrant.
- 6
Add the coconut milk, fish sauce, salt, and black pepper. Stir well to combine.
- 7
Return the chicken to the pan and simmer for 10-12 minutes, or until the chicken is cooked through.
- 8
Taste and adjust the seasoning as needed.
- 9
Serve hot, garnished with chopped cilantro if desired.