How to Make Malaysian Chicken Curry, Part 2

Bruise the lemongrass with the back of a knife and cut into 1 to 2 inch pieces.

Season the chicken with salt and pepper.

Heat vegetable oil in a pan and fry the rempa for about 5 minutes until cooked and fragrant.

Add the seasoned chicken to the pan and cook until slightly opaque.

Add the bruised lemongrass to the pan.

Pour in coconut milk and bring to a boil.

Simmer the curry uncovered for 35 to 40 minutes, stirring occasionally.

If the sauce thickens too much, add a little water to adjust the consistency.

Serve the curry over steamed rice and garnish with toasted coconut, macadamia nuts, cilantro, and lime juice.

Equipment Needed

Dietary

Allergens