Malaysian Style Spicy Chicken
This recipe is delicious and easy to make using a jar curry paste. Coconut cream and potato are added to thicken the curry sauce.
- 600g chicken meat (cut into cubes)
- 1 onion (chopped)
- 1 clove garlic (chopped)
- 1 large potato (diced)
- 2 bay leaves
- 3 tablespoon curry paste
- 1 tin coconut cream
- 1 tablespoon cooking oil
Level of difficulty Easy
Preparation time 10mins
Cooking time 35mins
Cost Budget Friendly
Heat the sunflower oil in a pan. Add in garlic and onion and sweat for 5 minutes. Add in the chilli paste and fry for 2-3 minutes.
Add in chicken and fry for 2 minutes. Add in potatoes and coconut cream. Cover and leave to simmer for 30 minutes till the chicken is cooked and the sauce thicken.
Serve hot with freshly cooked rice.
This curry can also be served with noodles.