Malaysian Chicken Curry
A delicious and aromatic Malaysian-inspired chicken curry made with fresh spices and coconut milk. Serve with steamed rice or roti for a satisfying meal.
Ingredients
- ●1 lb chicken breastcut into bite-sized pieces
- ●2 tbsp curry pasteuse store-bought or homemade
- ●1 can coconut milkfull-fat
- ●1 tsp fish sauceoptional
- ●1 tsp brown sugaroptional
- ●2 tbsp vegetable oilfor cooking
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tbsp lemon juiceoptional
Instructions
- 1
Heat 1 tablespoon of oil in a large pan over medium-high heat.
- 2
Add the chicken and cook until browned, about 5 minutes.
- 3
Remove the chicken from the pan and set aside.
- 4
Add the remaining 1 tablespoon of oil to the pan and cook the onion until softened, about 3 minutes.
- 5
Add the garlic and cook for 1 minute.
- 6
Add the curry paste and cook for 1-2 minutes, stirring constantly.
- 7
Add the coconut milk, fish sauce, and brown sugar (if using). Bring the mixture to a simmer.
- 8
Return the chicken to the pan and cook until cooked through, about 5-7 minutes.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with lemon wedges (if desired).