Known traditionally as a richly spiced Malaysian classic calledkariayam. This curry is packed with fragrant spices and aromatics like lemongrass, roasted coconut and kaffir lime.
IN THIS PACK
- Malaysian curry paste
- coconut milk
- dried chilli & spice
- 1 Tbsp vegetable oil
- 800g chicken thigh fillets, cut into roughly 4cm cubes (bone-in chicken – pieces or chicken drumsticks are also great to use)
- 3 medium potatoes (about 300g), quartered
Heat oil over medium heat in a large saucepan or wok with a lid. Fry my MALAYSIAN CURRY PASTE* for about a minute or until it starts to smell yummy. Then add chicken pieces and cook for about 3 minutes, stirring every so often, until the chicken starts to change colour.
Now’s the time to add my creamy COCONUT MILK, ½ cup of water and your potatoes. Stir to combine.
Stir through the DRIED CHILLI & SPICE*. Cover with a lid, turn the heat down to medium-low and simmer for 30 minutes. Remove the lid and gently simmer for a further 10 minutes to thicken up the sauce. Enjoy!
*Spice it how you like:
If you like it mild, use less curry paste and don’t add the dried chillies. If you like it hot, use all the curry paste and chop up the dried chillies before you add them.
COCONUT MILK: coconut milk (72%), water, stabiliser (466).
MALAYSIAN CURRY PASTE: red chilli, garlic, shallots, lemongrass, galangal, palm sugar, salt, shrimp paste (shrimp, salt), brown sugar, kaffir lime peel, vegetable oil (soya), roasted coconut, coriander powder, cumin powder, cinnamon powder, turmeric powder, sugar.
DRIED CHILLI & SPICE: cinnamon sticks, dried whole chillies.