Delectable, ideal for any occasion, and paired well with steamed white rice.
At this time of year, many Americans are likely to stay indoors and cook rather than shuffling outside to face freezing temperatures.
I AM PARTICULARLY FORTUNATE THIS YEAR because I live in Southern California, where winters are generally mild.
It’s chilly for an island girl from Malaysia’s Penang Island if the temperature drops below 60 degrees.
WARM-UP WITH THIS CURRY CHICKEN RECIPE
When I’m feeling chilly, I create hearty dishes like soups, stews, one-pot dinners like Japanese hot pot, and curries to help my body warm-up.
Since curries are so simple to prepare, I enjoy eating them throughout the day, and I may even have some leftovers the next day, which tastes even better as the flavors meld.
The combination of steamed rice and curry is one of my favorite ways to eat. In addition, the aroma of curry cooking fills my nostrils and mouth with salivation.
EASY CHICKEN CURRY RECIPE
If you’re looking for a recipe for a Malaysian-style chicken curry, there are many options: devil’s curry, Chicken Curry Kapitan, and so on.
This Malaysian chicken curry dish, on the other hand, is effortless to prepare and only calls for standard grocery store components.
I always use Malaysian brands like Baba’s meat curry powder or Alagappa Curry Powder for curry powder (made in Penang). They’re lovely, low-cost, and long-lasting.
This is my quick chicken curry dish that is influenced by Malay cuisine. This is a great time to prepare a considerable amount of food and give it as gifts to your friends and family. Enjoy!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 288 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- SPICY CHICKEN STIR-FRY (AYAM PAPRIKA)
- VEGGIE MEE GORENG (FRIED NOODLES)
- BLACK BEAN SAUCE YONG TOW FOO
- NAPA CABBAGE STIR FRY
INGREDIENTS
- salt to taste
- 1/2 cup of coconut milk/ 3/4 cup milk
- 1 big tomato, cut into wedges, optional
- 2 small peeled potatoes, cut into wedges
- 1 oz. (30 g) curry powder for meat
- 3 cups water
- 4 hard-boiled eggs, optional
- 2 tablespoons oil
- 1/2 onion, diced
- 1 1/2 lbs. of chicken, chopped into pieces
INSTRUCTIONS
- Heat the oil in a large pot over high heat until it shimmers. Before adding the curry powder, cook the onions in oil until they are soft and fragrant. Add the chicken and cook for approximately a minute, frequently stirring, until the chicken is cooked through. Bring the water to a boil in the pot. Add the tomatoes, potatoes, and eggs after lowering the heat. Simmer the chicken for 30 to 45 minutes, covered, until it is fork-tender. Cook for another 5 minutes before adding the salt and coconut milk. Serve with steaming rice right away.