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Malaysian Chicken Curry without Curry Powder

Yields2 ServingsPrep 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
1

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

Curry Paste
2

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

3

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

4

Saute 3/4th diced onion for 2 mins.

Making the Curry
5

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

6

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

7

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

8

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories454
% Daily Value *
Total Fat 16.5g22%

Saturated Fat 12.8g64%
Cholesterol 36mg12%
Sodium 1669mg73%
Total Carbohydrate 57.6g21%

Dietary Fiber 10.2g37%
Total Sugars 8.8g
Protein 21.5g
Calcium 6mg1%
Iron 22mg123%
Potassium 1387mg30%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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