How to make a Malaysian / Eurasian Chicken Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored for flavor and cost.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is easier to find and offers umami flavor.

Chop 2 onions into quarters and fry them in a pan with oil.

Add 5 cm piece of sliced ginger, 2 red chilies, and slices of garlic to the pan and fry.

Set the fried onions, garlic, ginger, and chilies aside.

Make the spice paste by blending 2 onions, 2 cm piece of galangal, 5 red chilies, and 1 teaspoon of soaked mustard seeds with 2.5 teaspoons of turmeric and 2 stalks of lemongrass with a little oil.

Chop 1 kg of chicken thighs and drumsticks and 2 big potatoes into quarters.

Fry the spice paste for about 5 minutes.

Add the chicken, potatoes, salt, 1 tablespoon of soy sauce, 2 tablespoons of light brown sugar, 1/3 cup of vinegar, and 2 cups of water to the pot.

Bring to a boil and let it cook for about 30 minutes until the sauce thickens.

Stir in the previously fried onions, garlic, ginger, and chilies before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens