Malaysian Chicken Curry

by rekhashanmugam
This is a Malaysian special chicken curry made the chicken to be marinated and cooked in cococnut milk. A bowl of chicken curry rocks with splendid taste of curry leafs and potatoes. Malaysian chicken curry goes well with rice for a good lunch time, it taste less spicy and bangs up in a creamy gravy.
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Votes: 1
Rating: 4
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Cuisine Others
Prep Time 30 minutes
Servings
people
Ingredients
  • chicken 1/2 kg -
  • curry powder 4 sp -
  • soy sauce 2 sp -
  • shallots 1/2 cup -
  • ginger garlic paste 2 sp -
  • Red chilli : 2 -
  • potatoes chopped 1/2 cup -
  • onions chopped 1/2 cup -
  • Curry leaves: 1/2 cup -
  • Coconut milk: 1 cup -
  • salt and sugar to taste -
Cuisine Others
Prep Time 30 minutes
Servings
people
Ingredients
  • chicken 1/2 kg -
  • curry powder 4 sp -
  • soy sauce 2 sp -
  • shallots 1/2 cup -
  • ginger garlic paste 2 sp -
  • Red chilli : 2 -
  • potatoes chopped 1/2 cup -
  • onions chopped 1/2 cup -
  • Curry leaves: 1/2 cup -
  • Coconut milk: 1 cup -
  • salt and sugar to taste -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. marinate chicken with curry powder 1 sp and soy sauce for 1/2 hour
  2. in a blender grind shallots, ginger garlic paste,red chilli powder,curry powder
  3. in a pan heat oil and add the paste
  4. when raw smell goes add chicken that is marinated
  5. add water and cook
  6. now add potatoes and curry leaves and cook well
  7. add coconut milk wait till oil oozes out
  8. finally add plenty of curry leafs and remove from flame and serve
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