Malaysian Chicken Curry
A flavorful and aromatic curry dish originating from Malaysia, made with tender chicken and a blend of spices.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken breastscut into bite-sized pieces
- ●2 tablespoons coconut oilfor frying
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 teaspoons curry powderstore-bought or homemade
- ●1 tablespoon curry pasteMalaysian or Thai style
- ●1 can (14 oz) coconut milkfull-fat or low-fat
- ●1 tablespoon fish sauceoptional, for added umami flavor
- ●1 tablespoon sugaroptional, for balancing the flavor
- ●2 medium juicy sweet potatoespeeled and cubed
- ●to taste saltfor seasoning
- ●to taste black pepperfor seasoning
Instructions
- 1
Heat the coconut oil in a large pan over medium-high heat.
- 2
Add the chopped onion and cook until translucent, about 3-4 minutes.
- 3
Add the minced garlic and cook for another minute, until fragrant.
- 4
Add the chicken to the pan and cook until browned, about 5-6 minutes.
- 5
Add the curry powder and curry paste to the pan and cook for 1-2 minutes, until fragrant.
- 6
Add the coconut milk, fish sauce (if using), and sugar (if using) to the pan. Stir well to combine.
- 7
Bring the mixture to a simmer and cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
- 8
Add the cubed sweet potatoes to the pan and cook for an additional 5-7 minutes, or until they are tender.
- 9
Season the curry with salt and black pepper to taste.
- 10
Serve the Malaysian chicken curry hot, garnished with chopped fresh herbs (optional).
- 11
Enjoy with steamed rice or roti for a filling meal.