Malaysian Chicken Curry

Method4 steps

1. 1

   Step 1: Heat all 2 tablespoons cooking oil in a pot or deep pan. Add the diced half-onion (½) and stir-fry until softened and fragrant.

   Uses 2 tbsp cooking oil · ½ onion, diced

2. 2

   Step 2: Add all 1 oz meat curry powder to the softened onion and oil from step 1. Stir briefly until the spices smell fragrant, taking care not to scorch them.

   Uses All softened onion and oil · 1 oz meat curry powder (about 30 g)

   
3. 3

   Step 3: Add all the bone-in (1½ lb), skin-on chicken thighs to the spiced onion mixture from step 2. Stir and cook for about 1 minute to coat the chicken evenly.

   Coat chicken in curry spices · 1 minUses All spiced onion mixture · 1½ lb bone-in, skin-on chicken thighs

4. 4

   Step 4: Add all 2 cups water to the chicken and spiced onion base from step 3 and bring to a boil. Reduce the heat to low and add the wedges from both potatoes, plus the tomato (1) wedges and 4 ready hard-boiled eggs if using them. Cover and simmer for about 30 minutes, continuing until the potatoes and chicken are tender and the thickest chicken meat reaches 74°C (165°F), measured away from the bone. If the sauce is too thin, simmer longer to your preferred consistency. Gently stir in all ½ cup coconut cream and 1 teaspoon salt, warm through and taste; add a little additional salt if needed. Serve hot, with ready steamed rice if desired.

   Covered curry simmer · 30 minUses All chicken and spiced onion base · 2 cups water · 2 small Yukon Gold potatoes, peeled and cut into wedges · 1 large tomato, cut into wedges, optional · 4 ready hard-boiled eggs, peeled, optional · ½ cup coconut cream · 1 tsp salt · Additional salt, to taste if needed