Quick and Easy Malaysian Chicken Curry
Cook Time 30 minutes
1kg chicken thigh fillets or drumsticks
3 tbsp curry powder, mixed to a paste with a little water
¼ cup oil
½ cup fried shallots
1 tbsp garlic, minced
2 thin skinned potatoes, cut into chunks
1 tbsp sugar
1 tbsp chicken stock granules
¼ tsp salt
2 tsp ginger, minced
3 tbsp minced lemongrass, or 1 stalk bruised
200ml coconut cream
Drench chicken fillets/drumsticks with curry powder.
Heat oil in a pan and sear coated chicken fillets. Saute for 5 minutes with the rest of the ingredients, then add the water and coconut cream.
Cover with lid and simmer for 20 minutes, or until the chicken is cooked through and potatoes are soft.