Malaysian Chicken Curry

Name: Malaysian Chicken Curry
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 750g Three Yellow Chicken; 200g potato; 15g Curry powder; 5g Turmeric powder; 5g Chili powder; 6g salt; 20g Sugar; 15 pieces chili; 60ml oil; 2 pieces lemongrass; 200ml Coconut milk; 600ml Water volume

by Jesse_Lin Zhipeng

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Take a look at Malaysian-style curry. Malaysian curry usually incorporates local specialties such as banana leaves, shredded coconut and coconut milk, which taste a bit spicy. You have to know here. Malays love to eat sweets. They like to put sweets in everything.

Malaysian Chicken Curry

1. Three yellow chickens are slaughtered and dehaired, the internal organs are removed, cleaned up, rinsed with clean water, and chopped into 3 cm pieces;

2. Peel the potatoes and cut into large pieces, soak the peppers and cut into shreds (remove the seeds), pat the lemongrass gently and cut into long sections (easy to pick);
Put the processed chicken nuggets, seasoning, potatoes and water in the pot into the oil;

3. Close the lid and start the automatic function of [Yellow Braised Chicken];
After cooking, pour in 200ml coconut milk and stir evenly, reheat and boil it for consumption;

Tips:
1. Three yellow chickens must be fresh, you don't need to blanch them;
2. Put the potatoes on the top to avoid simmering;
3. Use thicker coconut milk instead of coconut milk;
4. The key seasoning is indispensable, so that it is authentic;