Malaysian Coconut Chicken Curry

Malaysian Coconut Chicken Curry

Fragrant Coconut Curry with Tender Chicken

Prep: 20 min
Cook: 25 min
Difficulty: medium
📝 Measurements are for 1 portion. If cooking multiple portions, multiply the measurements by the number of portions you'd like to cook.

Ingredients

  • Chicken, cut into chunks150 g
  • Carrot, cubed1/2 whole
  • Small potato, cubed1 whole
  • Oil1 tbsp
  • Coconut milk200 ml
  • Water100 ml
  • Sugar1 tsp
  • Salt to taste1 pinch
  • Curry leaves (optional)3 leaves

Marinade

  • Garlic cloves (curry paste)2 cloves
  • Ginger (curry paste)1 tsp
  • Shallots or 1/4 red onion (curry paste)3 whole
  • Dried chilies, soaked, or 1 tsp chili paste (curry paste)2 whole
  • Coriander powder (curry paste)1 tsp
  • Cumin powder (curry paste)1/2 tsp
  • Turmeric powder (curry paste)1/2 tsp
  • Paprika, optional (curry paste)1/2 tsp
  • Oil or water to help blending (curry paste)2 tbsp