Malaysian Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons Malaysian curry powder 2 tablespoons Malaysian curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 cinnamon stick 1 cinnamon stick
• 2 cardamom pods 2 cardamom pods
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 potatoes, peeled and cut into cubes 2 potatoes, peeled and cut into cubes
• 1 carrot, peeled and sliced 1 carrot, peeled and sliced
• 1 red chili, sliced (optional for extra heat) 1 red chili, sliced (optional for extra heat)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and the mixture becomes fragrant.
2. 2.
   Add the Malaysian curry powder, turmeric powder, coriander powder, and cumin powder to the pot. Stir well to coat the onion mixture with the spices.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Add the cinnamon stick, cardamom pods, and bruised lemongrass stalk to the pot. Stir to combine.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for 15 minutes, allowing the flavors to meld together.
6. 6.
   Add the potatoes, carrots, and sliced red chili (if using) to the pot. Stir well and simmer for an additional 20 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro before serving.
9. 9.
   Serve the Malaysian Coconut Chicken Curry hot with steamed rice or roti.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the curry.
• Malaysian curry powder — If you can't find Malaysian curry powder, you can substitute it with a blend of equal parts turmeric, coriander, cumin, and chili powder.

Tips & Tricks

• For a spicier curry, add more red chili or a teaspoon of chili powder.
• To make the curry even creamier, you can add a tablespoon of coconut cream towards the end of cooking.
• If you prefer a thicker curry, you can mash some of the cooked potatoes and carrots with the back of a spoon to thicken the sauce.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in an airtight container in the refrigerator.
• This dish can be made in advance and frozen for up to 3 months. Just thaw and reheat before serving.

Serving advice

Serve the Malaysian Coconut Chicken Curry with steamed rice or warm roti bread. The creamy curry pairs perfectly with the fluffy rice or the soft and flaky roti, allowing you to soak up all the delicious sauce.

Presentation advice

Garnish the Malaysian Coconut Chicken Curry with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a deep bowl or on a plate with a side of steamed rice or roti. The vibrant yellow curry against the white rice or bread creates an appealing visual contrast.