Recipe by WaterMelon
I love these tender chicken pieces in fragrant coconut curry gravy. When served with hot coconut rice and fried anchovies, it's called Nasi Lemak. (Check out my recipe for the rice). I'd like to think this is lower in fat than those restaurant ones. Eat the leftover with crusty French bread. Yum...
Top Review by KitchenManiac
Great curry...but not that spicy. I did make a couple of changes to the recipe though, i left the frozen vegetables out, and i used 2 stalks instead of 1 stalk of lemongrass. I also left out the dessicated coconut. But the spices come together very well, and the aroma was just to die for, but it was nothing compared to the experience of the first taste of this curry. Would make this again. Thanks heaps! (pick your chef)
- 1⁄2 cup desiccated coconut (dried flaked coconut, unsweetened)
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- chili flakes
- salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons ginger, minced
- 2 garlic cloves, minced
- 1 small onion, chopped (red or yellow)
- 2 red chilies, chopped
- 1 stalk lemongrass (bruised and cut into chunks)
- 2 tablespoons curry powder
- 2 tablespoons chili paste (less or more depending on your tolerance)
- 2 tablespoons curry leaves, chopped
- 1⁄2 cup coconut milk (i use the low fat variety)
- 3 skinless chicken thighs (halved so it makes 6 pcs)
- 3 tablespoons evaporated low-fat milk
- 1 -2 cup frozen mixed vegetables (carrot, green beans, pepper etc)
Directions See How It's Made
- First, dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes, salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 5-10mins but you have to watch it VERY carefully as it burns quickly; you may need to stir once or twice); set aside.
- Heat olive oil in a medium saucepan.
- Once hot, turn heat down to medium hot and saute onion, garlic, chopped chilli, ginger and lemongrass for 2 minutes.
- Stir in curry powder, mix well for another minute.
- Stir in chilli paste, stir fry until well-combined.
- Add curry leaves, stir fry until fragrant (about 1-2 minutes).
- Add about 1/2 - 1 cup of water and coconut milk.
- Simmer for 2-3 minutes.
- Add the chicken pieces and let cook over low heat for approximately 20 minutes, adding more water if you find it too dry.
- Add the evaporated milk to the curry, stir well.
- Add the vegetables and simmer for another 10 minutes.
- You may add some salt and pepper if desired (i usually add a good dash of black pepper).
- Finally, stir in the dessicated coconut (the mixture should be quite thick).
- Serve over hot coconut rice (nasi lemak), garnished with sliced cucumber.