Monday, 26 April 2010

Malaysian Chicken Curry


1 kg chicken breast, cut to bite size pieces
1tbsp grated fresh ginger
3 cloves garlic, minced
150g natural yoghurt
2 onions, finely chopped
1 red chilli, de-seeded and finely chopped
1 tsp vegetable oil
1 small tin pineapple, very finely chopped
1 tbsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
75g creamed coconut
2 tbsp ground almonds
2 lemons , juice only
Coriander leaves to garnish

Mix the chicken with the garlic, yoghurt and ginger, marinate for 2 hours.

Blend the onions and chilli with a little water to form a paste.

Heat the oil and add the spices, cook for 1 minute, add the ginger and chilli paste and cook for a further 2 minutes.

Add the chicken and stir fry for 10 minutes then add the coconut, a little water and ground almonds and simmer lightly for 30 minutes.  Taste and season with salt.

Stir in the lemon juice and pineapple and cook for 2 minutes until warmed through.

Serve with Basmati rice and garnish with coriander leaves.


  1. This recipe looks great. I'm not a fan of pineapple that has been warmed though, can you suggest another fruit that might work in replacement? Thanks

  2. Hi Susanna

    Thank you for your comments, they are always welcome.

    Malaysian curry is quite fruity and it works really well with these particular spices. Why not just replace the chopped pineapple with a little pineapple juice and serve with sliced banana as a side dish.



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