Malaysian White Chicken Curry
This recipe is adapted from a Pakistani TV chef, Chef Zakir. I love the simplicity of his recipes and the flavors that they contain. I tried this recipe out a few years ago and it was a complete fail. I think it failed because I tried to add other spices thinking that the ones listed in this recipe weren’t enough and it messed up the flavors. I decided to try this recipe again, this time following the recipe basically as is (with a few minor adjustments) and it turned out delicious.
This recipe only has a few simple ingredients.
Saute the chicken until it starts to turn a light golden color.
Add the boiled, blended onion and potatoes and simmer until the chicken is cooked through.
Malaysian White Chicken Curry
Ingredients:
2 chicken breasts, cubed
3 tbsp oil
5 cloves of garlic, crushed
1 potato, peeled and cubed
1 onion, cubed
1/2 cup yogurt
½ bunch fresh coriander, chopped
2-3 finely chopped jalapenos
1/2 tsp black pepper
1/2 tsp white pepper
Salt, to taste
2 chicken breasts, cubed
3 tbsp oil
5 cloves of garlic, crushed
1 potato, peeled and cubed
1 onion, cubed
1/2 cup yogurt
½ bunch fresh coriander, chopped
2-3 finely chopped jalapenos
1/2 tsp black pepper
1/2 tsp white pepper
Salt, to taste
Method:
- Boil some water in a pot and then add the chopped potato and onions. Boil until the potatoes are tender.
- pot and then add the chopped potato and onions. Boil until the potatoes are tender.
- Strain the water and blend the onion and potatoes into a paste.
- Heat oil in a pan, stir fry garlic for a little bit making sure not to let it burn. Then add the chicken and cook it until the chicken turns lightly golden brown.
- Now add the yogurt, potato and onion paste, and one cup of water and cook until the chicken is tender.
- Add chopped green chilies, black and white pepper, and salt then cook for an additional 2-3 minutes.
- Garnish the curry with fresh chopped coriander.
Serve with naan or boiled rice.
