Malaysian Chicken Curry

Nutrition

Ingredients

Directions

1. 1

   First , dry fry the dessicated coconut with turmeric , ground ginger , garlic powder , chilli flakes , salt and pepper until lightly browned

2. 2

   Set aside until needed.

3. 3

   Heat olive oil in a medium saucepan

4. 4

   Once hot , turn heat down to medium hot and saute onion , garlic , chopped chilli , ginger and lemongrass for 2 minutes

5. 5

   Stir in curry powder , mix well for another minute

6. 6

   Stir in chilli paste , stir fry until well-combined

7. 7

   Add curry leaves , stir fry until fragrant

8. 8

   Add about 1 / 2 - 1 cup of water and coconut milk

9. 9

   Simmer for 2-3 minutes

10. 10

    Add the chicken pieces and let cook over low heat for approximately 20 minutes , adding more water if you find it too dry

11. 11

    Add the evaporated milk to the curry , stir well

12. 12

    Add the vegetables and simmer for another 10 minutes

13. 13

    You may add some salt and pepper if desired

14. 14

    Finally , stir in the dessicated coconut

15. 15

    Serve over hot coconut rice , garnished with sliced cucumber