Home Recipes Malaysian Chicken and Potato Coconut Curry

Malaysian Chicken and Potato Coconut Curry

  • 31 - 60 Minutes
  • Medium
  • 4-6

Enjoy a warming chicken and potato curry, bursting with Malaysian flavours.


Ingredients

Method

  • 2 packs of Tilda Ready-to-Heat  Coconut Basmati Rice (250g each pack)
  • 4 tbsp vegetable oil
  • 6 pieces boneless, skinless chicken thighs cut into smaller pieces (1 inch)
  • 1 large onion, peeled
  • 1 tbsp ginger/garlic paste
  • 1 large potato, peeled and cubed
  • 1 tsp cumin seeds
  • 1½ tsp coriander seeds
  • ¾ tsp fennel seeds
  • 4 cloves
  • ¼ tsp cardamom seeds
  • ¼ tsp cinnamon
  • 1 tsp cayenne powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp brown sugar
  • 1 ½ cups coconut milk
  • Optional: ½ cup of water

  1. Blend onion with the garlic/ginger paste. In a deep saute pan, heat up 2-4 tbsp vegetable oil over medium heat. Saute until lightly golden brown, about 8-12 minutes.
  2. Add in the chicken pieces and saute for a minute or two.
  3. Grind together all the spices and add to the chicken. Continue cooking for an additional 3-4 minutes.
  4. Add in the cubed potatoes, coconut milk and the brown sugar.
  5. If a thinner gravy is wanted, add in ½ cup of water. Stir, lower the heat and cover with a lid.
  6. Simmer for 20-25 minutes, until the chicken and potatoes are cooked through.
  7. Heat Tilda Coconut Basmati - cook for 2 minutes. Serve and enjoy!

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