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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Malaysian Chicken Curry – pachakam.com
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
    Malaysian Chicken Curry – pachakam.com
  2. in a blender grind shallots, ginger garlic paste,red chilli powder,curry powder
    Malaysian Chicken Curry – pachakam.com
  3. in a pan heat oil and add the paste
    Malaysian Chicken Curry – pachakam.com
  4. when raw smell goes add chicken that is marinated
    Malaysian Chicken Curry – pachakam.com
  5. add water and cook
    Malaysian Chicken Curry – pachakam.com
  6. now add potatoes and curry leaves and cook well
    Malaysian Chicken Curry – pachakam.com
  7. add coconut milk wait till oil oozes out
    Malaysian Chicken Curry – pachakam.com
  8. finally add plenty of curry leafs and remove from flame and serve
    Malaysian Chicken Curry – pachakam.com
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