Malaysian Curry Chicken Herb Chop

By Marcin · Serves 4 · 45 min

Ingredients

• 1 kg chicken thighs, boneless and skinless, chopped
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp curry powder
• 1 tbsp turmeric powder
• 1 tbsp chili powder
• 1 tsp ground coriander
• 1 tsp cumin powder
• 2 sprigs fresh lemongrass, bruised
• 3-4 kaffir lime leaves, torn
• 1 cup coconut milk
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add the chopped onions, garlic, and ginger to the pan and sauté until fragrant and softened.
3. Stir in the curry powder, turmeric, chili powder, coriander, and cumin. Cook for another minute to toast the spices.
4. Add the chicken pieces to the pan, and season with salt and pepper. Stir well to coat the chicken in the spice mixture.
5. Pour in the coconut milk, fish sauce, soy sauce, and add the lemongrass and kaffir lime leaves. Stir to combine.
6. Reduce heat to low and simmer for 20-25 minutes, or until the chicken is tender and the sauce has thickened. Stir occasionally.
7. Remove the lemongrass and kaffir lime leaves. Garnish with fresh cilantro just before serving.