Malaysian Chicken Curry
Chicken, desiccated coconut and red chilies simmered on the stove and spiced with curry powder and curry leaves. It's finished with sliced cucumber.
45 min · Serves 3 · Medium
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 40 min · 45 min total
- medium
- 1
First, dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes, salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 5-10mins but you have to watch it VERY carefully as it burns quickly; you may need to stir once or twice); set aside.
- 2
Heat olive oil in a medium saucepan. Once hot, turn heat down to medium hot and saute onion, garlic, chopped chilli, ginger and lemongrass for 2 minutes.
- 3
Stir in curry powder, mix well for another minute. Stir in chilli paste, stir fry until well-combined.
- 4
Add curry leaves, stir fry until fragrant (about 1-2 minutes). Add about 1/2 - 1 cup of water and coconut milk.
- 5
Simmer for 2-3 minutes. Add the chicken pieces and let cook over low heat for approximately 20 minutes, adding more water if you find it too dry.
- 6
Add the evaporated milk to the curry, stir well. Add the vegetables and simmer for another 10 minutes.
- 7
You may add some salt and pepper if desired. Finally, stir in the dessicated coconut (the mixture should be quite thick).
- 8
Serve over hot coconut rice (nasi lemak), garnished with sliced cucumber.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
