• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Hot Malaysian-Style Chicken and Potato Curry

  • 6servings
  • 50minutes

Add to MenuAdd to Calendar

Source: allrecipes.co.ukReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C
MineralsSelenium, Natrium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 2 tablespoons water or as needed

  3. 6 red onions, chopped

  4. 25 dried chillies or crushed chillies to taste

  5. 7 candlenuts or macadamia nuts, finely chopped or ground in a food processor 1 teaspoon shrimp paste (belacan)

  6. 1 teaspoon ground turmeric

  7. 1 teaspoon ground ginger

  8. 1 teaspoon ground allspice

  9. 3 sticks lemon grass

  10. 1 tablespoon mustard seed

  11. 475ml water

  12. 1kg skinless, boneless chicken breast fillets, cut into bite-size pieces

  13. 1kg potatoes, cut into 2 1/2cm cubes

  14. Salt to taste

  15. 1 tablespoon distilled white vinegar

Instructions Jump to Ingredients ↑

  1. Heat oil in a large frying pan over medium high heat. In a medium bowl combine the onions, chillies, candlenuts, shrimp paste, turmeric, ginger, lemon grass and mustard seed. Blend together with a little water to form a fine paste. Add to frying pan and saute until fragrant and almost dry.

  2. Add 475ml water and bring all to the boil. Add chicken and potatoes. Reduce heat and let simmer about 20 minutes or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.

  3. Add salt to taste. Remove from heat and add vinegar. Mix well and serve.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback