Sashi's Secret Malaysian Chicken Curry Cook Up

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños offer a similar heat with a different flavor.

curry powder

🥗Healthier: homemade curry mix

💰Cheaper: turmeric + cumin

Homemade mix can be tailored to taste.

Open the Sashi's Secret Home Chef kit and check the contents.

Cut potatoes into 3x3 cm pieces (or quarters).

Cut chicken into fork-sized pieces.

Heat a wok over medium heat.

Add 2 tablespoons of peanut oil to the wok.

Add the Malaysian chicken curry paste and stir for 1 minute until fragrant.

Add chicken, potatoes, and optional carrots; mix to coat with curry paste and cook for 3 minutes.

Add the coconut sachet and 125 ml of water; stir to combine.

Bring to a boil, then reduce heat to simmer for 10-12 minutes or until potatoes are cooked.

Add the herb sachet with 10 minutes left to cook.

Check potatoes for doneness; if not soft, cook longer with the lid off to thicken the sauce.

Serve with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens