Malaysian Chicken Curry without Curry Powder

Name: Malaysian Chicken Curry without Curry Powder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 tsp Red Chilli Powder; ½ tsp Turmeric Powder; 1 tbsp Soy Sauce; 1 Chicken Breast; 4 Garlic Cloves; 5 Dry Red Chilli; 2 Onion, Diced and Medium; 1 Ginger; 2 Potato, small; 1 Lemongrass (optional); 2 tbsp Curry Leaves; ½ fl oz Coconut Milk; Salt, As per requirement

Satyam's Kitchen — Wed, 06 Jan 2021 12:12:00 +0000

CategoryCurriesDifficultyBeginner

Yields2 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

1 tsp Red Chilli Powder

½ tsp Turmeric Powder

1 tbsp Soy Sauce

1 Chicken Breast

4 Garlic Cloves

5 Dry Red Chilli

2 Onion, Diced and Medium

1 Ginger

2 Potato, small

1 Lemongrass (optional)

2 tbsp Curry Leaves

½ fl oz Coconut Milk

Salt, As per requirement

Marinate the chicken

Marinate the chicken breast pieces with Chilli Powder, Turmeric powder, Soy sauce, and salt for 30mins.

Curry Paste

Grind the ginger, garlic, 1/4th diced onion, dried red chili into a fine paste.

Heat the pan and drizzle 5 - 6 Tbsp of oil.

Saute 3/4th diced onion for 2 mins.

Making the Curry

Add the curry paste to the sauteed onions and mix them well.

Add the diced potato into the curry and saute it into the curry paste for 3 mins.

Add one glass of water and simmer it to boil. Add in the curry leaves. I have added lemongrass which is optional.

Add in the fresh Coconut milk and marinated chicken pieces into the curry and boil it for 15-20 mins.

Ingredients

1 tsp Red Chilli Powder

½ tsp Turmeric Powder

1 tbsp Soy Sauce

1 Chicken Breast

4 Garlic Cloves

5 Dry Red Chilli

2 Onion, Diced and Medium

1 Ginger

2 Potato, small

1 Lemongrass (optional)

2 tbsp Curry Leaves

½ fl oz Coconut Milk

Salt, As per requirement

Directions

Marinate the chicken

Marinate the chicken breast pieces with Chilli Powder, Turmeric powder, Soy sauce, and salt for 30mins.

Curry Paste

Grind the ginger, garlic, 1/4th diced onion, dried red chili into a fine paste.

Heat the pan and drizzle 5 - 6 Tbsp of oil.

Saute 3/4th diced onion for 2 mins.

Making the Curry

Add the curry paste to the sauteed onions and mix them well.

Add the diced potato into the curry and saute it into the curry paste for 3 mins.

Add one glass of water and simmer it to boil. Add in the curry leaves. I have added lemongrass which is optional.

Add in the fresh Coconut milk and marinated chicken pieces into the curry and boil it for 15-20 mins.

Notes

Malaysian Chicken Curry without Curry Powder

Ingredients Directions

Stewing Archives | Satyam's Kitchen

Malaysian Chicken Curry without Curry Powder

Ingredients

Directions

Notes