We love the smell of a delicious curry wafting through the kitchen. And with Malaysian curry recipe bases available at every Asian grocery store, whipping up a big pot of chicken curry is quick and easy.
Although not traditional, we add chickpeas, eggplant and carrots into our version as we think they make the dish really delicious! But for a more traditional version of the classic Malaysian chicken curry simply leave these ingredients out.
Richmond Chicken Curry Paste 250g from Oriental Merchant
125 ml coconut milk from Oriental Merchant
1.25kg chicken thighs
½ tsp sugar
½ tsp salt
1 can of chick peas
1 eggplant, cut into pieces, brushed with oil and baked in the oven until soft
2 chopped carrots
3 potatoes sliced into quarters
150 ml water
This recipe could not be easier. Simply cut the chicken into pieces and lightly fry with Richmond Chicken Curry Paste for 5 minutes on medium heat. Add all other ingredients into the pot and bring to boil until potatoes are soft. Serve with steamed rice. ENJOY!