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Malaysian Chicken Curry
Serves 4-6 people | Prep Time: 15 Minutes | Cook Time: 30-45 minutes
2 tablespoons oil
1/2 onion, diced
1 oz (25 g) curry powder for meat
1 1/2 lbs chicken, chopped into pieces
3 cups water
1 big tomato, cut into wedges, optional
2 small potatoes, peeled and cut into wedges
4 hard-boiled eggs, optional
1/2 cup coconut milk (or 3/4 cup milk)
Salt to taste
Add the oil to a big pot and heat it up until hot. Add the onions and stir-fry until aromatic before adding the curry powder. Do a few quick stirs until you smell the aroma, then add the chicken, stir to combine well, for about 1 minute. Add the water into the pot and bring it to boil. Lower the heat and add the tomatoes, potatoes and eggs. Cover the pot and let simmer for about 30-45 minutes, or until chicken becomes tender. Add the coconut milk and salt to taste and simmer for another 5 minutes or so. Dish out and serve immediately with steamed rice.