Name: Chicken Curry Malaysian Indian
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Malaysian Indian
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1-inch piece of ginger, grated; 2 tomatoes, diced; 1 can (14 oz) coconut milk; 2 tablespoons curry powder; 1 teaspoon turmeric powder; 1 teaspoon cumin; 1 teaspoon coriander powder; 1 teaspoon chili powder (adjust to taste); Salt and pepper to taste; Fresh cilantro leaves for garnish

Instructions

Heat vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they turn translucent, about 5 minutes.
Add the minced garlic and grated ginger, stirring constantly for another minute until fragrant.
Stir in the curry powder, turmeric powder, cumin, coriander powder, and chili powder. Cook the spices for a minute to release their flavors.
Add the diced tomatoes to the pan and cook until they start to soften, about 3-4 minutes.
Push the onion-tomato mixture to one side of the pan and add the chicken pieces. Cook the chicken until browned on all sides, about 5-7 minutes.
Pour in the coconut milk and season with salt and pepper. Stir well to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let the curry cook for about 20-25 minutes until the chicken is cooked through and the sauce has thickened.
Taste and adjust the seasoning if needed. If you prefer a spicier curry, add more chili powder at this stage.
Once the chicken is cooked through, remove the pan from the heat. Serve the Chicken Curry Malaysian Indian over steamed rice or with warm naan bread.
Garnish with fresh cilantro leaves for a burst of freshness and color before serving.

Ingredients

Instructions

Nutrition Facts