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Malaysian chicken curry

Curry is one of my favourite things in the world. Experimenting with various types of curries is another.

Recently, I came across this Malaysian curry recipe and it was delicious, and pretty easy (You also don't need all day to slow cook it the way some curries require).


• Garlic (I used about 8 cloves chopped into small pieces)

• One large onion cut into 2 inch pieces

• 3-5 carrots cut into small pieces

• 3 medium-sized potatoes cut into small pieces

• Lemongrass (One stock cut into small pieces)

• Madras curry powder (3-4 tsp.)

• Onion powder (2 tsp.)

• Salt and pepper to taste

• 2 Litres Chicken broth (or vegetarian if you're keeping it veggie). You can also use 1 L of broth and 1 L of water.

• Chicken thighs (I threw in 12 chicken thighs because I wanted a lot of protein). Tempeh could also be used if you're keeping it veggie.

• Butter of ghee or some sort of oil for frying

• Serve with rice


• Fry potatoes and carrots on medium to high heat in butter, ghee or oil until they're soft and a bit brown on the outside. Remove from pan.

• Place the pieces of chicken into a bowl and add the curry, salt, pepper and onion powder and massage it with your hands until the spices are covering the chicken. Then fry the thighs until they're almost cooked through and a bit brown on the outside. Remove from pan.

• Saute garlic, onions and lemongrass until soft. Then add 1 cup of chicken/veggie broth and cook for another 5 minutes or so.

• Add the rest of the broth (You can also use some broth and some water if you like it really brothy like me), and the chicken and bring to a boil. Cook for 10-15 minutes.

• Add the carrots and potatoes and salt and pepper to take and keep on medium heat for 20 minutes. Then reduce to low heat and let simmer for another 20 minutes.

That's it, that's all! Serve with rice.