Malaysian Chicken Curry

My friend Hsu Lin shared this family favourite recipe. It’s become a go-to comfort food and it heats up beautifully. This recipe has been adapted for instant pot. If you do it on the stove top use extra water.

JUMP TO RECIPE

YIELD

about 3 litres of soup

PREP. TIME:

20 min – give or take

COOKING TIME:

45 min. stove top

15 min. for instant pot

Good For:

any day

Introduction

About this Recipe

This is go to recipe if you don’t have much time and want something nutritious and warming. ingredients are almost always available, no need to make a special trip to the store.

Ingredients

1 chicken, cut into chunks or 8 to 10 drumsticks or thighs ( I like to remove all skin but you can leave it on)
1 tbsp. chili powder
2 tbsp. curry powder
1 tbsp. paprika
1 tsp. cumin
3 cloves garlic, chopped
2 onions, chopped

2 tomatoes, roughly chopped and seeded (half a can of diced tomatoes works fine)
1/2 c. chopped cilantro or 2 t. coriander
2 tbsp. oil
1 bay leaf
2 regular sized potatoes, peeled and cut into chunks
1 c. coconut milk
1 c. water
Salt and pepper to taste

Step by Step Instructions

Instant Pot : Step 1

In a large frying pan fry onions and garlic until the onions are translucent. Add spices and fry about 30 seconds longer. Add the chicken pieces, sprinkle salt and pepper to taste, and fry until they are just beginning to brown, turn over and brown the other sides. Meanwhile, in the instant pot add the rest of the ingredients except potatoes and “sauté” When the chicken is browned add it to the liquid in the instant pot. Set instant pot for 20 minutes on high. Quick release. add potatoes. pressure cook high for 5 minutes. Quick release. Remove the chicken pieces and cover to keep warm. With lid off, sauté to reduce liquid if it still seems too thin.

Instant Pot : Step 1

In a large frying pan fry onions and garlic til onions translucent.

Instant Pot : Step 2

Add spices (don’t forget salt – pepper is optional) and fry about 30 seconds longer.

Instant Pot : Step 2

Add the rest of the ingredients except potatoes. Pressure cook on high for 10 minutes. Use quick release.

Instant Pot : Step 2

Add the potatoes. Pressure cook on high for 5 minutes. use quick release.

Instant Pot : Step 2

With the lid off, turn on sauté to reduce liquid, stir often, until you get a nice sauce consistency. Serve over rice.

Stove Top : Step 1

Heat oil in big pot and fry onion and garlic for 1 minute.

Stove Top : Step 2

Then add the chicken with a liberal sprinkling of salt and pepper and continue cooking for 3 minutes.

Stove Top : Step 3

Add all the spices. Stir to coat. Add the rest of the ingredients.

Stove Top : Step 4

Let cook until chicken is tender. Adjust seasoning and serve with steamed rice.

if RECIPE

MALAYSIAN CHICKEN CURRY IN COCONUT MILK

Source: Hsu Lin

Cooking Time: about 1 hour

INGREDIENTS

1 chicken, cut into chunks or 5 or 6 Chicken thighs ( I like to remove all skin but it’s not necessary)
1 tbsp. chili powder
2 tbsp. curry powder
1 tbsp. paprika
1 tsp. cumin
3 cloves garlic, chopped
2 onions, chopped
2 tomatoes, roughly chopped and seeded (half a can of diced tomatoes works fine)
1/2 c. chopped cilantro or 2 t. coriander
2 tbsp. oil
1 bay leaf
2 medium potatoes, peeled and cut into chunks
1 c. coconut milk
3 c. water (1 c. only if you’re using an instant pot)
Salt and pepper to taste

INSTRUCTIONS

STOVE TOP Heat oil in big pot and fry onion and garlic for 1 minute. Then add the chicken and continue cooking for 3 minutes. Add all the spices. Stir everything together for a few minutes. Add the rest of the ingredients. Let cook until chicken is tender. Adjust seasoning and serve with steamed rice.

INSTANT POT: In a large frying pan fry onions and garlic until the onions are translucent. Add spices and fry about 30 seconds longer. Add the chicken pieces and fry until they are just beginning to brown, turn over and brown the other sides. Meanwhile, in the instant pot add the rest of the ingredients except potatoes and “sauté” When the chicken is browned add it to the liquid in the instant pot. Set instant pot for 20 minutes on high. Quick release. add potatoes. pressure cook high for 5 minutes. Quick release. Remove the chicken pieces and cover to keep warm. With lid off, sauté to reduce liquid if it still seems too thin.