Name: Malaysian Chicken Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 red bell pepper, diced; 1 can (13.5 oz) coconut milk; 3 tablespoons Malaysian curry powder; 1 tablespoon soy sauce; 1 tablespoon brown sugar; 1 tablespoon vegetable oil; Salt and pepper, to taste; Fresh cilantro leaves, for garnish; Cooked rice or naan bread, for serving

Instructions

In a large skillet or saucepan, heat vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the diced red bell pepper to the skillet and cook for a few minutes until slightly softened.
Push the vegetables to one side of the pan and add the chicken pieces. Cook until the chicken is browned on all sides, about 5-6 minutes.
Sprinkle Malaysian curry powder over the chicken and vegetables, stirring to coat everything evenly.
Pour in the coconut milk, soy sauce, and brown sugar, stirring well to combine all the ingredients.
Reduce the heat to low and let the sauce simmer gently for about 15-20 minutes, allowing the flavors to meld together and the chicken to cook through.
Season with salt and pepper to taste, adjusting the levels of spiciness and sweetness as desired.
Remove the skillet from the heat and let the curry sauce sit for a few minutes to thicken slightly.
Serve the Malaysian Chicken Curry Sauce over cooked rice or with warm naan bread.
Garnish with fresh cilantro leaves for a pop of color and added freshness.

Ingredients

Instructions

Nutrition Facts