Malaysian Coconut Chicken Curry and Rice

 I love chicken and rice. It seems every country has a version of it and I’m loving finding some of the delicious ideas. I had a dish similar to this one and played with the idea.

There are many types of curry, but the three basics are; red (made with several red chilis and galangal, a type of ginger), green (green chilis, lime leaves and basil) and, as this recipe uses, yellow curry (turmeric, coriander, cumin, lemon grass and red chilis).

A lot of the flavors in the yellow curry paste are similar to those in Malaysian cooking. This is why I call it Malaysian Curry.

The chicken is marinated and then braised and served over rice. The combinations satisfies the senses. For instance, the fragrance of the cumin and coriander waft to you nose as the brightness of the chilis and lemongrass burst in your mouth.

And it’s easy to make! Now get everything ready and give it a try!

Here’s How to Do it:

Start by mixing the yellow curry paste with 4 Tablespoons of oil.

Spread the mixture on all parts of the chicken and place it all in a ziplock bag. Press out all the air and refrigerate for at least 1 hour.

chicken and rice

Take the chicken out of the refrigerator and heat the remaining oil to medium in a heavy kettle. Sear the chicken on all sides in the hot oil until it’s browned. NOTE: The hot oil and chilis can create a fume that can make you cough. You might want to open windows or wear a mask until all the liquids have been added.

chicken and rice

Add all the remaining ingredients and simmer, covered, for about an hour – longer if needed.

The chicken should have no red or pink inside and the potatoes should be soft.

Serve over hot jasmine rice.

© Copyright 2021 The Lazy Gastronome

chicken and rice

Malaysian Coconut Curry Chicken and Rice

Marinated and then braised, this amazing dish is served over rice and satisfies the senses. The fragrance of the cumin and coriander waft to you nose as the brightness of the chilis and lemongrass burst in your mouth.

  • 1/2 cup yellow chili paste
  • 1/2 cup peanut oil (or olive oil)
  • 4 chicken hindquarters (thigh and leg)
  • 4-5 small potatoes cut into large chunks
  • 1-1/3 cup chicken broth
  • 1-1/4 cup coconut milk (unsweetened)
  • 1 cinnamon stick broken in half
  • 4 pods star anise
  • 1-1/4 teaspoon brown sugar
  • 3 teaspoons fish sauce
  1. Start by mixing the yellow curry paste with 4 Tablespoons of oil.

  2. Spread the mixture on all parts of the chicken and place it all in a ziplock back. Press out all the air and refrigerate for at least 1 hour.

  3. Heat the remaining oil in a heavy kettle and sear the chicken on all sides until it's browned.

  4. Add all the remaining ingredients and simmer, covered for about an hour – longer if needed. The chicken should have no red or pink inside and the potatoes should be soft.

  5. Uncover and simmer for another 30 minutes.

  6. Serve over hot jasmine rice. 

NOTE: The hot oil and chilis can create a fume that can make you cough. You might want to open windows or wear a mask until all the liquids have been added. 

 

 

© Copyright 2021 The Lazy Gastronome

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