1/1 Photo of Malaysian Chicken Curry
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...
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- 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)
- 1First, 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.
- 2Heat olive oil in a medium saucepan.
- 3Once hot, turn heat down to medium hot and saute onion, garlic, chopped chilli, ginger and lemongrass for 2 minutes.
- 4Stir in curry powder, mix well for another minute.
- 5Stir in chilli paste, stir fry until well-combined.
- 6Add curry leaves, stir fry until fragrant (about 1-2 minutes).
- 7Add about 1/2 - 1 cup of water and coconut milk.
- 8Simmer for 2-3 minutes.
- 9Add the chicken pieces and let cook over low heat for approximately 20 minutes, adding more water if you find it too dry.
- 10Add the evaporated milk to the curry, stir well.
- 11Add the vegetables and simmer for another 10 minutes.
- 12You may add some salt and pepper if desired (i usually add a good dash of black pepper).
- 13Finally, stir in the dessicated coconut (the mixture should be quite thick).
- 14Serve over hot coconut rice (nasi lemak), garnished with sliced cucumber.
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Nutritional Facts for Malaysian Chicken Curry
Serving Size: 1 (307 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 333.4
- Calories from Fat 175
- Total Fat 19.4 g
- Saturated Fat 12.2 g
- Cholesterol 34.0 mg
- Sodium 124.3 mg
- Total Carbohydrate 30.6 g
- Dietary Fiber 7.5 g
- Sugars 8.1 g
- Protein 13.8 g
The following items or measurements are not included:
evaporated low-fat milk