Fragrant Malaysian Chicken Curry
A flavorful and aromatic Malaysian-inspired curry made with fragrant spices, served with a side of steamed rice.
Ingredients
- ●1 pound chicken breastcut into bite-sized pieces
- ●2 tablespoons coconut oilfor browning the chicken
- ●1 medium onionchopped
- ●2 inches galangalgrated
- ●2 teaspoons fragrant spice blendavailable at most Asian markets
- ●1/4 teaspoon nutmegfreshly grated
- ●1 can coconut milkfull-fat
- ●2 tablespoons fish sauceoptional
- ●1 tablespoon brown sugaroptional
- ●1/4 cup fresh cilantrochopped, for garnish
- ●2 cups steamed ricecooked, for serving
Instructions
- 1
Heat the coconut oil in a large saucepan over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes.
- 2
Remove the chicken from the saucepan and set aside. Add the chopped onion and grated galangal to the saucepan and cook until the onion is translucent, about 3-4 minutes.
- 3
Add the fragrant spice blend and cook for 1 minute, stirring constantly.
- 4
Add the coconut milk, fish sauce (if using), and brown sugar (if using) to the saucepan. Stir to combine.
- 5
Return the chicken to the saucepan and stir to coat with the curry sauce.
- 6
Reduce heat to low and simmer, covered, for 10-15 minutes or until the chicken is cooked through.
- 7
Season with nutmeg to taste.
- 8
Serve the curry over steamed rice, garnished with chopped cilantro.
- 9
Note: You can adjust the level of spiciness to your liking by adding more or less fragrant spice blend.