Luxurious South African Malay Chicken Curry with Coconut Rice

Allergens

None

Ingredients

• 1 lb boneless chicken breasts or thighs, cut into bite
• sized pieces 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 teaspoons grated fresh ginger 2 tablespoons mild curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1/4 teaspoon cayenne pepper (optional) 1 can (14 oz) coconut milk 1 cup chicken broth Salt and pepper, to taste Fresh cilantro or parsley, chopped for garnish

Instructions

1. In a large skillet or pot, heat olive oil over medium heat. Add onion, garlic, and ginger, sautéing until softened and fragrant. Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper (if using), cooking for 1 2 minutes to release the spices' flavors. Add chicken pieces, stirring to coat with the spice mixture. Cook for 3 4 minutes until browned on all sides. Pour in coconut milk and chicken broth, bringing the mixture to a boil. Reduce heat to low, covering and simmering for 20 25 minutes or until chicken is cooked through. Season with salt and pepper as needed. While the curry simmers, prepare the coconut rice according to package instructions or desired recipe. Add vegetables to the pot during the last few minutes of cooking to soften slightly. Serve the Malay Chicken Curry hot over steamed rice with a side of vibrant vegetables, garnishing with fresh cilantro or parsley.

Chef’s Insight

This Malay Chicken Curry is a harmonious blend of South African flavors with Malaysian spices, creating a unique and mouthwatering culinary experience.

Notes

Adjust the heat of the curry according to your preference by adding or omitting the cayenne pepper.