Mild Malaysian Chicken Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs carrot
• 1pcs onion
• 1clove garlic
• 300g chicken thigh fillets
• 10g Malaysian mild curry powder
• 200ml coconut milk
• 20g butter
• 8ml soy sauce
• 5ml white vinegar
• 3ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, halve the carrot lengthwise and thinly slice. Coarsely chop the onion. Crush or finely chop 2 garlic cloves. Cut the chicken into 2cm chunks.
3. Step 3 — Brown chicken
   Heat 20g butter in a medium deep frypan over high heat. Cook the carrot, onion, garlic, chicken and curry powder (see Make it spicy), stirring, for 3 mins or until the chicken is browned. Season with salt and pepper.
4. Step 4 — Simmer curry
   Add the coconut milk, 1½ tsp soy sauce, 1 tsp white vinegar, ½ tsp sugar and 80ml (⅓ cup) water to the chicken mixture and stir to combine. Season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, for 12 mins to develop the flavour. Remove the pan from the heat.
5. Step 5 — Serve up
   Taste the curry, then season with salt and pepper. Divide the rice and curry among bowls and enjoy!
6. Step 6 — Make it spicy
   Our curry is made with mild Malaysian spices, so it's great for the whole family. If you prefer a spicy kick, serve with a scattering of chopped fresh chilli or chilli flakes.

Allergens

Milch, Sojabohnen