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Malaysian kari kay curry
Malaysian kari kay curry
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Elevate your meals with this aromatic Malaysian curry featuring tender chicken, potatoes, fresh coriander, and warming cinnamon.
Ingredients:
  • 36.80 gm rice bran oil
  • 4 skinless chicken thigh cutlets
  • 1 brown onion, halved, cut into thin wedges
  • 87.50 gm Malaysian Kapitan curry paste
  • 1 cinnamon stick
  • 252.50 gm coconut milk
  • 2 large red delight potatoes, peeled, cut into 4cm pieces
  • 1 large carrot, halved lengthways, thickly sliced diagonally
  • Rice bran oil spray
  • 4 roti
  • Coriander sprigs, to serve
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, heat half of the oil. Add the chicken and cook each side for 2 to 3 minutes until browned. Transfer to a plate.
  • Pour the rest of the oil into the pan. Drop in the onion and sauté for about 5 minutes, or until it becomes tender. Toss in the curry paste and cinnamon stick, and cook for 2 minutes until the aroma fills the kitchen. Put the chicken back into the pan, stirring to coat it well. Pour in the coconut milk and 3/4 cup of water. Let it come to a boil. Add the potato and carrot, then lower the heat to a simmer. Cover and let it cook for 20 to 25 minutes, or until the chicken is fully cooked and the vegetables are soft.
  • Heat a large frying pan over medium heat. Lightly coat both sides of 1 roti with oil and place it in the pan. Cook for 1 to 2 minutes on each side until heated through. Transfer to a plate, cover to keep warm, and repeat the process with the remaining roti.
  • Portion the curry evenly into 4 serving bowls and generously garnish with fresh coriander before presenting with warm roti on the side.

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