Chicken Curry
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
610 kcal
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Course
Main Course
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Cuisine
Malaysian
Chicken Curry
Description
This Chicken Curry begins with a coarse spice paste blended from fresh galangal, red chili, turmeric, shallots, ginger, candle nuts, and belacan shrimp paste. Stir-fried until fragrant and oily, it forms a robust base when combined with chicken pieces, lemongrass, and kaffir lime leaves.
The slow simmer in coconut milk tenderizes the chicken and develops a creamy, rich curry with balanced spice heat and slight tang. Finally, lime juice and salt adjust the brightness and seasoning just before serving.
The dish is traditionally paired with steamed rice to soak up the velvety curry sauce. If candle nuts are unavailable, macadamia nuts can be substituted without altering the flavor profile drastically.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 1/2 lbs. (750g) chicken thigh and/or breasts, cut into pieces, boneless
- 2 lemongrass white part only, cut into 4-inch (10cm) lengths, pounded
- 6-8 pieces kaffir lime leaves
- 1 cup coconut milk
- 1 tablespoon lime juice
- salt to taste
Spice Paste:
- 1 1/2 inches (4cm) galangal
- 1/2 lb (250g) red chili pepper seeded and sliced, fresh
- 5 shallot peeled and sliced
- 1 inch (2.5cm) ginger peeled and sliced
- 6 candle nuts
- 1/2 inch (1cm) Turmeric peeled and sliced, fresh
- 1/4 teaspoon belacan shrimp paste
Instructions
- Blend all the Spice Paste ingredients until they form a very fine paste.
- Heat the cooking oil in a wok and stir-fry the paste until aromatic and a thin layer of oil rises to the top. Add the chicken, lemongrass, and kaffir lime leaves. Continue stirring and cooking until the chicken is nearly cooked through.
- Add the coconut milk and simmer over low heat for 15–20 minutes. Stir in the lime juice and salt. Serve hot with steamed rice.
Notes
- Use macadamia nuts instead of candle nuts if they are unavailable.
- Fresh ingredients in the spice paste directly impact the curry's fragrance and flavor.
- Serve hot with steamed rice to fully enjoy the creamy curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 610kcal | 31% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 48g | 74% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 170mg | 57% |
| Sodium | 159mg | 7% |
| Potassium | 806mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 676IU | 14% |
| Vitamin C | 86mg | 96% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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