Make the most of the huge range of curry pastes available in your supermarket and whip up this delicious Nonya-style Malaysian chicken curry. It’s tasty served with rice or naan breads.
Ingredients
- 1 tbsp vegetable oil
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 1-2 tbsp Malaysian-style curry paste
- 1 tsp turmeric
- 1 tbsp curry powder
- 600g chicken thighs, trimmed and diced
- 400g potatoes, peeled, cut into large cubes
- 1 cinnamon stick
- 1 sprig curry leaves (optional)
- 400ml coconut milk
- 2 tbsp brown sugar
- Fresh coriander, to serve
Method
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Step 1Heat oil in a large saucepan and cook onion and garlic for 3 minutes until onion is starting to soften. Add curry paste, turmeric and curry powder and cook, stirring, for 1 minute to release flavours. Add chicken and stir until well sealed. Add potatoes, cinnamon stick, curry leaves, coconut milk and sugar. Bring to the boil, then reduce heat and simmer for 25 minutes. Serve with coriander leaves.
Recipe Notes
Enjoy this curry on its own or as part of a larger banquet with vegetable dishes and rice.
You can find a generic Malaysian curry paste at the supermarket, but rendang and laksa pastes would also be delicious.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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