Wednesday, May 19, 2010

Malaysian Chicken Curry

I made this for dinner tonight and couldn't wait to post it. Mmm! I got the curry powder blend in Kensington Market at House of Spice, I can't say where you'd find it in another city. One of the benefits of living in Toronto! You could probably make this one with tofu or shrimp if you don't want to use chicken. I couldn't find my Kaffir lime leaves so I made without, so don't worry if you don't have any. I wonder where mine could be???

1 tsp peanut oil
1 lb boneless, skinless chicken thighs, breasts or ground chicken
1 large onion, diced
1 large knob fresh ginger, grated
2 cloves garlic, minced
4 tbls Malaysian curry powder
2 roma tomatos, diced
2 tbls fish sauce
2 Kaffir lime leaves
1 can light coconut milk
Cayenne pepper, to taste (optional)

Brown chicken in oil in large skillet over medium heat. Add onion, ginger and garlic and cook until onion is tender. Add tomatoes and curry powder and cook for another 5 minutes. Add fish sauce, lime leaves and coconut milk. Season to taste with cayenne, if you want, for some heat. Simmer about 30 minutes.

Serve over brown rice.

I actually added a half head of thinly sliced cabbage because I love one pot meals and I love green vegetables (cabbage, broccoli, etc.) simmered in a rich sauce. But I don't think that's authentic, so you could always just serve a vegetable side dish with this meal (a cucumber salad would go well, for example).

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