Malaysian Chicken With Curry Sauce Recipe

Name: Malaysian Chicken With Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs whole chickens, small; 1 tablespoon mild curry powder (Madras Curry); 1 small onion, chopped; 2 garlic cloves, chopped; 1 teaspoon hot pepper (chili sauce, substitute sambal ulek); salt; 3 cups chicken stock (bouillon cubes or from a can); 1 cup coconut milk (from a can, found in Asian and Hispanic markets); 3 tablespoons ghee (or margarine, peanut oil); 2 limes, cut 1 lime into wedges and used 1 for lime juice; 1 tablespoon lime juice; 4 sprigs cilantro, wash and remove the stems (for garnish)

Servings: persons

1 1/2 lbs whole chickens, small
1 tablespoon mild curry powder (Madras Curry)
1 small onion, chopped
2 garlic cloves, chopped
1 teaspoon hot pepper (chili sauce, substitute sambal ulek)
salt
3 cups chicken stock (bouillon cubes or from a can)
1 cup coconut milk (from a can, found in Asian and Hispanic markets)
3 tablespoons ghee (or margarine, peanut oil)
2 limes, cut 1 lime into wedges and used 1 for lime juice
1 tablespoon lime juice
4 sprigs cilantro, wash and remove the stems (for garnish)

1
PREPARATION-.
2
Remove any excess fat from the chicken, cut off the small tips from the two chicken wings and set aside.
3
In a cup add the curry powder, onion, garlic, pepper/chili sauce and a little salt, mix and set aside.
4
DIRECTIONS-.
5
In a large pot (big enough to hold the chicken and stock) add 2 cups chicken stock and 1/2 cup coconut milk and bring to a low boil.
6
Then add the curry powder, onion, garlic, pepper/chili sauce, salt taste (optional) to the pan, stir well.
7
Next add the chicken and turn in the sauce, add more stock if necessary so that 3/4 of the chicken is covered.
8
Simmer the chicken for 20 minutes and then turn over carefully in the sauce. Continue to cook in the sauce for another 35 minutes turning the chicken a few times and spoon the sauce over as needed (Note-some of the chicken skin may come off, which is not a problem).
9
Remove the chicken from the pot and set aside.
10
Next reduce the cooking sauce in the pot (scraping the bottom of the pan if needed) to a fairly thick sauce (might take 15 minutes or longer).
11
While the sauce is being reduced, in a wok (or another large pan) add the ghee, and when it is hot, fry the chicken to a golden brown on all sides (Optional).
12
After the sauce has been reduced stir in the lime juice and add salt to taste (optional).
13
Next add the whole chicken back to the sauce in the pot and turn a few times in the sauce.
14
Remove to a nice serving dish, pour the sauce over and then add some cilantro leaves for garnish and lime wedges on the side.
15
Enjoy with rice and some vegetables.

713

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lbs whole chickens, small, 1 tablespoon mild curry powder (Madras Curry), 1 small onion, chopped, 2 garlic cloves, chopped, and more.

Yes, Malaysian Chicken With Curry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Malaysian Chicken With Curry Sauce

How did you like this recipe?

Frequently Asked Questions