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Malaysian Chicken Curry
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  • total
  • prep
1097 calories/serving

Recipe Filed Under
Chicken, Asian, One-Dish, Dairy Free, Dinner, Curry, Ramadan

Provided By:
Shelley Wiseman

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    • Malaysian curries show their Indian influence in the dried spices used, such as coriander seeds and turmeric, but their identity as Southeast Asian is evident in the use of galangal, lemongrass, and Kaffir lime leaves, more familiar in Thai curries.

    Ingredients

    Serves:

    Directions

    Heat the oil in a 5- to 6-quart heavy pot over medium heat until it shimmers, then add the red curry paste and cook, stirring, 3 minutes.

    Add Indian curry powder and cook, stirring, 1 minute.

    Stir in coconut milk, soy sauce, sugar, and salt and bring to a boil. Add chicken, turning to coat with sauce. Stir in 1 cup water and potatoes, then cover and simmer (ingredients will not be covered by liquid), stirring occasionally, until chicken and potatoes are cooked through, about 30 minutes.

    Season with salt to taste. Serve with rice.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 1097Calories from fat 711
    Total Fat 79gm122%Saturated Fat 31gm155%
    Cholesterol 191mg64%Sodium 1765mg74%
    Total Carbohydrates 38gm13%Fiber 4gm16%
    Sugars 4gmProtein54gm
    Vitamin A8% Vitamin C64%
    Calcium8% Iron44%

    Nutrition Facts provided by: Shelley Wiseman

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    1 Comment

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    gardalago

    Can't wait to try this recipe....

    February 22 2012 at 5:59 PM Report abuse rate up rate down Reply

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