Quick and Easy Malaysian Chicken Curry

Cook Time 30 minutes

Servings 4


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
400ml water
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.


Quick Basting Sauce


Quesadilla with avocado salsa