Malaysian Curry Chicken (Quick Version)

There are various brands of ready-made curry paste available at Asian grocers. I used Tean’s Gournmet brand (田師傅) and was quite satisfied with its taste and the end result. The amount of boiling water and coconut cream can be adjusted according to your personal preference. You might like to add more to decrease the heat of the curry sauce.

Prep time: 10 mins
Cook time: 20 mins
Yield: 3 to 4 serves

Ingredients:

• 450 gm chicken drumsticks or thighs, roughly chopped
• salt, to taste
• pepper, to taste
• 150 gm green beans
• 1 packet (200gm) Malaysian curry paste
• 1 onion, cut into pieces
• 1 carrot, roughly chopped
• 1 to 2 potatoes, roughly chopped
• 1 to 2 cups boiling water
• 200 ml coconut cream

Method:

1. Blanch the green beans in boiling water for 2 to 3 minutes. Drain up and soak in cold water immediately in order to help keep its green colour. Drain well and set aside.
2. Season the chicken with salt and pepper. Heat oil in a frying pan over medium-high heat. Fry the chicken until both sides are brown. You don’t need to cook through the chicken at this stage. Set aside.
3. Add a little of oil in the pan. Saute the onion until fragrant. Add carrot and potato. Add the curry paste and stir to combine well. Cook until aromatic. Pour in boiling water, according to personal preference. Toss in the chicken and bring it to boil. Reduce heat to low and simmer until the potato is softened and chicken cooked through, about 15 to 20 minutes. Add coconut cream, green beans. When it boils again. Turn off the heat. Serve immediately.

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