Malaysian Chicken Curry

Ingredients

• For the Curry Paste:

  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 2–3 dried red chilies (or 1–2 fresh red chilies, optional, for heat)
  • 1 stalk lemongrass (white part only, bruised and chopped)
  • 2 tbsp curry powder (preferably Malaysian or Indian curry powder)
  • 1 tsp turmeric powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup water (to blend the paste)

• For the Curry:

  • 2 tbsp vegetable oil
  • 2 lbs (900g) bone-in, skinless chicken thighs (cut into pieces)
  • 1 large potato, peeled and cubed (optional)
  • 1 can (400ml) coconut milk
  • 1 cup chicken broth or water
  • 2 tbsp fish sauce
  • 1 tbsp sugar (optional, for sweetness)
  • Salt, to taste
  • 2–3 kaffir lime leaves (optional, for extra fragrance)
  • Fresh cilantro (for garnish)

Instructions:

1. Make the Curry Paste:

   • In a blender or food processor, combine the onion, garlic, ginger, dried chilies, lemongrass, curry powder, turmeric, coriander, cumin, cinnamon, and cloves. Add 1/2 cup of water and blend into a smooth paste. You may need to scrape down the sides of the blender occasionally.

2. Cook the Curry:

   • Heat the oil in a large pot or Dutch oven over medium heat. Add the curry paste and sauté for 2–3 minutes, stirring constantly, until fragrant and slightly caramelized.
   • Add the chicken pieces to the pot and cook for 5–7 minutes, turning the chicken until it is lightly browned on all sides.
   • If using potatoes, add them now and cook for another 2–3 minutes.

3. Simmer the Curry:

   • Add the coconut milk, chicken broth (or water), fish sauce, sugar (if using), and salt. Stir to combine.
   • Add the kaffir lime leaves (if using) and bring the mixture to a gentle simmer. Cook uncovered for 25–30 minutes, or until the chicken is cooked through and the potatoes are tender.

4. Finish and Serve:

   • Taste the curry and adjust the seasoning with more salt or sugar if needed.
   • Serve the curry hot, garnished with fresh cilantro and paired with steamed rice or roti.

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Nutritional Values (Approx. Per Serving, 1 Cup):

Assuming 6 servings, here are the approximate nutritional values for Malaysian Chicken Curry:

• Calories: 350–400 kcal
• Protein: 25–30 g
• Carbohydrates: 10–15 g
  • Fiber: 2–3 g (from the potatoes and coconut milk)
  • Sugars: 4–6 g (from coconut milk and added sugar)
• Fat: 25–30 g
  • Saturated Fat: 10–12 g (from coconut milk)
• Cholesterol: 75–90 mg
• Sodium: 500–700 mg (depending on fish sauce and broth)
• Vitamins & Minerals:
  • Vitamin A: 8–10% of the Daily Value (from turmeric and coconut milk)
  • Vitamin C: 10–12% of the Daily Value
  • Iron: 10–15% of the Daily Value
  • Calcium: 4–6% of the Daily Value