{"id":1904,"date":"2021-01-28T12:06:46","date_gmt":"2021-01-28T12:06:46","guid":{"rendered":"http:\/\/satyamskitchen.com\/trial\/?post_type=cp_recipe&p=1904"},"modified":"2024-07-07T03:23:20","modified_gmt":"2024-07-07T03:23:20","slug":"malaysian-curry-chicken","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/malaysian-curry-chicken\/","title":{"rendered":"Kari Ayam: Malaysian Style Chicken Curry"},"content":{"rendered":"
Marinate chicken with Malaysian curry powder and light soy sauce for 15 minutes.<\/p>\n<\/div>\n<\/div>\n
Soak dry red chilies for 15 minutes.<\/p>\n<\/div>\n<\/div>\n
Blend shallots, garlic cloves, ginger, macadamia nuts, and soaked dry red chilies with Malaysian curry powder.<\/p>\n<\/div>\n<\/div>\n
Heat oil over medium flame and add the blended curry paste, cooking until the raw smell dissipates.<\/p>\n<\/div>\n<\/div>\n
Add chicken and coat well, then add water and cook over high flame until boiling.<\/p>\n<\/div>\n<\/div>\n
Add boiled potatoes, onion, lemongrass stalk, and curry leaves. Once boiling, lower the heat and simmer for 20 minutes.<\/p>\n<\/div>\n<\/div>\n
Add coconut milk, and cook for another 5 minutes. Season with salt and sugar to taste, then give a final mix.<\/p>\n<\/div>\n<\/div>\n
Serve with bread or rice.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":8733,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[147],"class_list":{"0":"post-1904","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","4":"has-post-thumbnail","6":"cp_recipe_category-curries"},"yoast_head":"\n