MALAYSIAN CHICKEN CURRY

Malaysian Chicken Curry image

Provided by WaterMelon

Categories Curries

Time 45m

Yield 3 serving(s)

Number Of Ingredients 19

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1/2 cup desiccated coconut (dried flaked coconut, unsweetened)
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon garlic powder
chili flakes
salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons ginger, minced
2 garlic cloves, minced
1 small onion, chopped (red or yellow)
2 red chilies, chopped
1 stalk lemongrass (bruised and cut into chunks)
2 tablespoons curry powder
2 tablespoons chili paste (less or more depending on your tolerance)
2 tablespoons curry leaves, chopped
1/2 cup coconut milk (i use the low fat variety)
3 skinless chicken thighs (halved so it makes 6 pcs)
3 tablespoons evaporated low-fat milk
1 -2 cup frozen mixed vegetables (carrot, green beans, pepper etc)

Steps:

First, dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes, salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 5-10mins but you have to watch it VERY carefully as it burns quickly; you may need to stir once or twice); set aside.
Heat olive oil in a medium saucepan.
Once hot, turn heat down to medium hot and saute onion, garlic, chopped chilli, ginger and lemongrass for 2 minutes.
Stir in curry powder, mix well for another minute.
Stir in chilli paste, stir fry until well-combined.
Add curry leaves, stir fry until fragrant (about 1-2 minutes).
Add about 1/2 - 1 cup of water and coconut milk.
Simmer for 2-3 minutes.
Add the chicken pieces and let cook over low heat for approximately 20 minutes, adding more water if you find it too dry.
Add the evaporated milk to the curry, stir well.
Add the vegetables and simmer for another 10 minutes.
You may add some salt and pepper if desired (i usually add a good dash of black pepper).
Finally, stir in the dessicated coconut (the mixture should be quite thick).
Serve over hot coconut rice (nasi lemak), garnished with sliced cucumber.