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
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
Serve with naan or boiled rice.
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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