Malay Chicken Curry and Rice

Malaysian chicken curry and rice

We received several curry chicken recipes. The Scott’s have perfected this version. Really, they should think about changing professions … Masterchefs!


2 tbsp oil
1/2 kg chicken breast, chunked
6 potatoes, quartered
1/2 sweet potato, cubed into 3 cm pieces
2 carrots, chopped
1 onion, sliced
250 gm pumpkin, diced
270 ml can coconut cream
400 gm can malaysian curry sauce
1 cup filtered water
11/2 cups basmati rice
3 cups water, boiling

Cooking Instructions

  1. In large inner pot, heat oil and add chicken and brown.
  2. Remove and rest.
  3. Add onion to pot and cook until translucent.
  4. Add remaining vegetables to pot.
  5. Return chicken to pot, layering above vegetables.
  6. In mixing bowl blend coconut cream, curry sauce and water. Stir the mix well.
  7. Add mix to pot, stir through well and bring pot to boil.
  8. Simmer for 15 minutes.

    The Rice:

  9. Place 1 1/2 cups rice and 3 cups boiling water in small inner pot. Gently stir.
  10. Place small inner pot into large inner pot, lid on during final 5 minute simmer time.

  11. Transfer pots to Ecopot, with lid on.
  12. Cooking time 3 hours.

HINT … Serve with freshly made pappadums.


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