Quick and Easy Malaysian Chicken Curry

Cook time 30 minutes
Servings 4


1 kg chicken thigh fillets or drumsticks
3 tbsp. curry powder, mixed to a paste with a little water
¼ cup oil
½ cup fried shallots
1 tbsp. garlic, minced
2 thin skinned potatoes, cut into chunks
1 tbsp. sugar
1 tbsp. chicken stock granules
¼ tsp. salt
2 tsp. ginger, minced
3 tbsp. minced lemongrass, or 1 stalk bruised
400 ml water
200 ml coconut cream

Quick and Easy Malaysian Chicken Curry


Drench chicken fillets/drumsticks with curry powder.

Heat oil in a pan and sear coated chicken fillets. Saute for 5 minutes with the rest of the ingredients, then add the water and coconut cream.

Cover with lid and simmer for 20 minutes, or until the chicken is cooked through and potatoes are soft.