Comfort Food Recipe – Malaysian Curry Chicken

Published January 27, 2010 by Mary Jane

Okies, we’ve come to the curry dish 🙂 yay I love my curries, even though Taiwanese cuisines does not specialise in curries I have since learnt a few curry dishes from some aunties and they are great. I could just gobble it down with steamed rice. Anyways, all curries are really easy to make – provided you don’t have to make the paste from scratch. Even if you have to as long as you have all the ingredients and you have a blender it’s really simple. However, I prefer to use curry powders as I find by stir frying curry powders with the meat it give that extra aroma that’s fantastic. So yeah…

Here it is…

Malaysian Curry Chicken


5 chicken thighs
2 tablespoon of Malaysian curry powders
5 potatoes
1 can of coconut cream


1. Chop up the chicken thighs into pieces, heat up pan and add in chicken pieces and stir fry until golden brown add in the curry powders. You can buy any curry powders from supermarkets – Indian, malaysian, mild curry powder etc. Once you start to smell the aroma add in the coconut cream.

2. Peel potatoes and boil them until they are nearly cooked, and cut them in 1/2 and pop them into the curry mixture

3. Simmer on low heat for about 40 minutes or until the potatoes are cooked

There you have it a simple and delicious curry dish 🙂


Malaysian Curry Chicken

Malaysian Curry Chicken


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