Malaysian chicken curry

After a couple weeks of sun and warmth, a glimpse of spring, the temperature dropped to a cool 7°C during the day and as low as 0°C at night. What better, then, than to have a steamy bowl of rice with hearty curry for dinner?

Malaysian chicken curry with wholegrain basmati 

Ingredients

for 3-4 servings

2 tbsp coconut oil
1 medium-sized yellow onion, chopped
350g chicken (I used chicken breast fillets), chopped into medium pieces
3 tbsp curry powder (I used mixed Iranian curry powder I got from Dubai)
2 tsp turmeric powder
2 tsp cumin powder
2 tsp coriander powder
1 tsp cayenne powder
3 C cold water
1 medium-sized carrots, chopped into chunks
2 medium potatoes, cut into wedges OR 6 baby potatoes, cut in half
1 big tomato, cut into wedges OR 10-12 baby plum tomatoes, whole
25g creamed coconut OR ½ C coconut milk
salt, to taste (I used pink salt)

Method

1. In a big pot or casserole pan, heat 1 tbsp oil until hot. Add in the onions and fry gently till fragrant. Then add in the curry powder and spices. Fry gently for 1-2 minutes till fragrant.
2. Add in the other 1 tbsp oil and then stir in the chicken pieces. Stir to coat each chicken piece with the spices.
3. Add in the water and bring it to the boil.
4. Add in the potatoes, carrots, and tomatoes. Cover the pot and let simmer for 20 minutes, till the chicken cooks through and the potatoes and carrots are soft.
5. Add in the creamed coconut or coconut milk and season with salt. Let simmer uncovered for 5 minutes until the liquid thickens.
6. Serve immediately with steamed basmati.