Malaysian Chicken Curry with Roti

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining some creaminess.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be healthier and fresher.

roti

🥗Healthier: whole wheat roti

💰Cheaper: pita bread

Whole wheat roti is more nutritious, while pita is often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while chicken thighs are cheaper than breasts.

Cut the whole chicken into about eight pieces using a sharp knife or poultry shears.

Dice the onion and set it aside.

In a large pot, heat vegetable oil over medium heat.

Add the diced onion and sauté until translucent.

Add minced garlic and chopped ginger to the pot and sauté for a few minutes until fragrant.

Add turmeric and Malaysian curry powder to the pot along with a whole cinnamon stick and star anise.

Add the chicken pieces to the pot and brown them, sealing off the meat.

Chop the potatoes into large chunks and add them to the pot.

Pour in the coconut milk and bring the mixture to a simmer.

Cover the pot and let it simmer for about 30 to 40 minutes until the chicken is cooked through and the potatoes are tender.

In a hot pan, cook the frozen wholemeal roti for about 30 seconds on each side until they puff up and brown slightly.

Chop fresh coriander and add it to the curry.

Add spinach to the curry just before serving to wilt it through the sauce.

Plate the curry and serve it with the cooked roti on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens