In a large frying pan over medium heat, heat the oil you’ve chosen for your dish. Once it’s hot, add the chopped onions and sauté them until they become translucent and fragrant. Then, add the minced garlic and grated ginger and stir for a minute.
Now, take the curry powder, cumin, coriander powder, turmeric, and black pepper, and add them to the frying pan. Stir all these ingredients together for another minute. Then, add the chicken pieces to the mixture and stir well until the chicken is coated with the spices and gets slightly browned.
Next, add the coconut milk and water to the frying pan, and increase the heat to medium-high. Once the mixture comes to a boil, stir the ingredients again and then reduce the heat to medium. Let it simmer for 20-25 minutes or until the chicken is cooked through and the sauce thickens. Taste the dish and adjust the salt according to your preference.
Before serving, you can add cilantro leaves for an extra flavor. You can also garnish the dish with lemon slices. Enjoy your delicious Malaysian-style chicken curry!
| Instruction: – Please place the meat in the freezer and the vegetables in the refrigerator if they are not prepared on the same day to avoid spoilage. – The temperature of the fire must be maintained in accordance with the written procedure so that it does not interfere with the cooking of the ingredients. – The spices, salt, and hot ingredients in the box can be used as desired or omitted entirely. |
