Easy One-Pot Malaysian Chicken Curry
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
713 kcal
-
Course
Main Course
-
Cuisine
Asian
Easy One-Pot Malaysian Chicken Curry
Description
The recipe begins by mixing a distinctive Malaysian curry powder from ground coriander, chili, turmeric, cinnamon, nutmeg, fennel seeds, cloves, star anise, and other spices with salt. This spice blend is sautéed with finely minced shallots, garlic, and ginger in vegetable oil, releasing fragrant aromas and layering flavor.
Chicken thighs are added and cooked briefly before pouring in chicken stock, followed by vegetables including diced red bell pepper, snap peas, and quartered potatoes. With bay leaves for steam infusion, the pot is brought to a boil, then simmered. Coconut milk enriches the broth, which is reduced by half during simmering to achieve thickness without overwhelming richness.
Tossed with green onion slices, the curry delivers an appetizing balance of spices, sweetness, and creaminess characteristic of Malaysian comfort food. Serving with rice complements the dish and helps absorb the flavorful sauce.
Ingredients
- 1 lb chicken thigh diced, skinless, boneless
- 1 shallot finely minced
- 1 inch ginger minced
- 4 cloves garlic minced
- 1 red bell pepper diced
- 1.5 cups snap peas or snow peas with pointy ends trimmed
- 1 green onion sliced into 1 inch pieces
- 2 medium potato peeled and quartered, Yukon gold variety
- 4 cups chicken stock or vegetable stock
- 14 fl oz. coconut milk full fat
- 2 tablespoon vegetable oil or any neutral oil
- 2 bay leaf
Curry Powder Mix
- 2 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon fennel seeds
- 1 teaspoon Turmeric ground
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon black pepper
- 6 cloves
- 2 star anise
Instructions
- In a small bowl, combine the ingredients for your curry powder mixture. Set aside.
- In a large pot set over medium heat, heat oil. Add shallot, garlic and ginger, and the curry power mixture. Stir to fry until everything is combined well.
- Add sliced chicken and mix in with spices. Allow this to cook for 1 minute.
- Pour in chicken stock, followed by bell peppers, snap peas, potatoes and bay leaves. Stir into broth. Cover and boil for 3 minutes.
- Stir in coconut milk. Bring this to a boil and then reduce to a rolling simmer. Simmer for 30 minutes until the sauce has reduced by half and is thick.
- Toss in green onions and mix. Serve with rice and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 713 kcal
% Daily Value*
| Calories | 713kcal | 36% |
| Carbohydrates | 37g | 12% |
| Protein | 43g | 86% |
| Fat | 44g | 68% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 201mg | 67% |
| Sodium | 1679mg | 70% |
| Potassium | 1341mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1652IU | 33% |
| Vitamin C | 84mg | 93% |
| Calcium | 88mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
