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Malaysian Chicken Curry

This Malaysian Chicken Curry is out of this world. If your not familiar with Malaysian cuisine they like to combine complex flavors like curry, turmeric, cardamom, lemongrass, ginger and tamarind, to name a few, to create dishes that have multiple layers of flavors. This chicken curry has complex flavors alright. 
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Course: Lunch, Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings

Ingredients

  • 7 oz. Malaysian Traditional Curry Laksa Paste
  • 1 cup crinkle cut carrot coins
  • medium onion  sliced in 2-inch pieces
  • red bell pepper cut into 1-inch pieces lengthwise
  • Yukon Gold potatoes cut into ½-inch pieces
  • pound  skinless boneless chicken breast, cut into 1-inch pieces
  • 1 13.5- oz. can unsweetened coconut milk
  • 1-1/2 cups water divided
  • Chopped fresh basil and cilantro for garnish

Instructions

  • Heat curry paste in a large skillet over medium heat and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, red bell pepper, and 1/2 cup of water. Mix well and cook for 5 minutes, occasionally stirring.
  • Add potatoes, chicken, coconut milk, and 1 cup water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Sprinkle chopped fresh basil and cilantro over the curry and divide evenly among bowls.
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