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Malaysian Chicken Curry

Yields2 ServingsPrep Time35 minsCook Time45 minsTotal Time1 hr 20 mins

 400 g Chicken
 3 tbsp Curry Powder
 1 tbsp Light Soy Sauce
 5 Dry Chillies
 3 Candlenuts
 4 Garlic Cloves
 3 Shallots
 1 inch Ginger
 3 tbsp Oil
 1 cup Water
 2 Boiled Potatoes
 1 Lemongrass Stalk
 1 Onion, Diced
 10 Curry Leaves
 300 ml Coconut Milk
 1 tsp Sugar
 Salt as per taste
1

Marinate chicken with Malaysian curry powder and light soy sauce for 15 minutes.

2

Soak dry red chilies for 15 minutes.

3

Blend shallots, garlic cloves, ginger, macadamia nuts, and soaked dry red chilies with Malaysian curry powder.

4

Heat oil over medium flame and add the blended curry paste, cooking until the raw smell dissipates.

5

Add chicken and coat well, then add water and cook over high flame until boiling.

6

Add boiled potatoes, onion, lemongrass stalk, and curry leaves. Once boiling, lower the heat and simmer for 20 minutes.

7

Add coconut milk, and cook for another 5 minutes. Season with salt and sugar to taste, then give a final mix.

8

Serve with bread or rice.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 1207
% Daily Value *
Total Fat 77.3g119%

Saturated Fat 37.8g189%
Cholesterol 154mg52%
Sodium 2503mg105%
Potassium 2207mg64%
Total Carbohydrate 65.7g22%

Dietary Fiber 15.4g62%
Sugars 11.8g
Protein 71.2g143%
Calcium 14%
Iron 59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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