EVERYONE SHOULD KNOW HOW TO COOK THIS CHICKEN CURRY

Ingredients

• 1.5 kg Chicken Thighs (bone‑in, skinless) (cut into bite‑size pieces)
• 2 medium Potatoes (peeled and cut into 2‑inch chunks)
• 1 large Onion (finely diced)
• 4 cloves Garlic (minced)
• 1 tbsp Malaysian Curry Powder (store‑bought or homemade)
• 1 tbsp Indian Curry Powder (mild or hot depending on preference)
• 2 Bay Leaves
• 3 tbsp Vegetable Oil (for frying potatoes and sautéing)
• 4 cups Water (adjust to just cover chicken)
• 1 cup Evaporated Milk (full‑fat for richness)
• 1 cup Coconut Milk (unsweetened)
• 1 tbsp Fish Sauce (adds umami, use sparingly)
• 1 tsp Sugar
• 1 tsp Chicken Powder (bouillon) (enhances savory depth)
• 1 tsp Yum Yum Seasoning (optional, adds a subtle sweet‑spicy note)
• to taste Salt

Instructions

1. Prepare Potatoes

   Peel the potatoes and cut them into 2‑inch chunks. Heat 2 tbsp of oil in the pot over medium‑high heat, add the potatoes and toss for 3‑4 minutes until a thin skin forms but the pieces are not browned.

   Time: PT5M

   Temperature: Medium‑high

2. Strain Potatoes

   Using a fine mesh strainer, lift the potatoes out of the oil and set aside on a plate. Discard excess oil or keep for later sauté if desired.

   Time: PT2M

3. Sauté Onions

   Add the remaining 1 tbsp oil to the pot, then add the diced onion. Cook over medium heat, stirring occasionally, until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

5. Toast Curry Powders

   Add the Malaysian curry powder and Indian curry powder. Stir continuously; the spices will absorb the oil and turn a deep red color, about 3 minutes. If the mixture looks dry, splash in a tablespoon of water.

   Time: PT3M

   Temperature: Medium

6. Introduce Bay Leaves and Chicken

   Drop in the bay leaves, then add the chicken pieces. Stir to coat the chicken with the spiced oil.

   Time: PT2M

   Temperature: Medium

7. Simmer Curry

   Pour in enough water (about 4 cups) to just submerge the chicken. Return the pre‑skinned potatoes to the pot, give a quick stir, then bring to a gentle boil. Reduce heat to low, cover with the lid, and simmer for 30 minutes.

   Time: PT30M

   Temperature: Low simmer

8. Finish with Creamy Elements

   After 30 minutes, stir in the evaporated milk, coconut milk, fish sauce, sugar, chicken powder, and Yum Yum seasoning. Mix well and let the curry simmer uncovered for another 5 minutes to thicken slightly.

   Time: PT5M

   Temperature: Medium

9. Serve

   Remove the bay leaves, check seasoning, and serve hot over steamed rice or with flatbread.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

22 g

Fat

22 g

Fiber

3 g