Recipes..Cheats Malaysian Coconut Chicken and Potato Curry yummy
This curry is called a cheats curry because you will be able to achieve an authentic Malaysian curry flavour, without the need to add all the zillions of spices, it's super quick, and great served up with a plate of plain Thai Fragrant Jasmine rice.
Ingredients
8 Chicken thighs or drumsticks or mixture. (You can use chicken breast or off the bone chicken)
2 medium potatoes
1 Zucchini / courgette
10 mushrooms
1 large onion
3 cloves garlic crushed
1 piece finely chopped ginger about 1 cm thick
1 chicken stock cube
1 cups tin coconut milk about 1 1/2 - 2
1 Tablespoon Mild curry powder you can add hot curry powder if you wish
1 Tablespoon Vegetable oil
Serve with Thai Jasmine rice if you would like.
Instructions
Chop courgettes / zucchini into 2 cm pieces, mushrooms quartered, potatoes peeled and cut into quarters.
Crush garlic, finely chop ginger and onions
Wash chicken pieces
Start cooking rice if you've chosen rice to have with your curry.
Put vegetable oil in your pan and heat on medium. When it's hot enough, add the chicken pieces and golden brown the skin all over. Add a little salt and pepper. Once browned, return to a plate for now.
Using the same pan, all the onions, garlic, ginger, mushrooms and curry powder. Fry gently until the onions turn transparent. Do not let them go brown as that will cause the dish to turn bitter. Add a pinch of salt.
Add all other ingredients EXCEPT the Courgette / zucchini (they will go soft if you cook them now!)
Return the chicken to the pan, give it a stir and leave on a gentle heat with lid on, to simmer of 20 - 25 minutes
Five minutes before the end, check the potatoes are soft (stick an knife in one and see), and also check the chicken is done. Add the courgettes and stir a little to combine. Leave with the lid on for the last 5 minutes.
If cooking rice, it should be ready now.Garnish with a handful of chopped coriander / cilantro or fresh basil leaves and serve.
Ingredients
8 Chicken thighs or drumsticks or mixture. (You can use chicken breast or off the bone chicken)
2 medium potatoes
1 Zucchini / courgette
10 mushrooms
1 large onion
3 cloves garlic crushed
1 piece finely chopped ginger about 1 cm thick
1 chicken stock cube
1 cups tin coconut milk about 1 1/2 - 2
1 Tablespoon Mild curry powder you can add hot curry powder if you wish
1 Tablespoon Vegetable oil
Serve with Thai Jasmine rice if you would like.
Instructions
Chop courgettes / zucchini into 2 cm pieces, mushrooms quartered, potatoes peeled and cut into quarters.
Crush garlic, finely chop ginger and onions
Wash chicken pieces
Start cooking rice if you've chosen rice to have with your curry.
Put vegetable oil in your pan and heat on medium. When it's hot enough, add the chicken pieces and golden brown the skin all over. Add a little salt and pepper. Once browned, return to a plate for now.
Using the same pan, all the onions, garlic, ginger, mushrooms and curry powder. Fry gently until the onions turn transparent. Do not let them go brown as that will cause the dish to turn bitter. Add a pinch of salt.
Add all other ingredients EXCEPT the Courgette / zucchini (they will go soft if you cook them now!)
Return the chicken to the pan, give it a stir and leave on a gentle heat with lid on, to simmer of 20 - 25 minutes
Five minutes before the end, check the potatoes are soft (stick an knife in one and see), and also check the chicken is done. Add the courgettes and stir a little to combine. Leave with the lid on for the last 5 minutes.
If cooking rice, it should be ready now.Garnish with a handful of chopped coriander / cilantro or fresh basil leaves and serve.
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