Malaysian Chicken Curry

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I love these tender chicken pieces in fragrant coconut curry gravy. When served with hot coconut rice and fried anchovies, it's called nasi lemak. (check out my recipe for the rice). I'd like to think this is lower in fat than those restaurant ones. Eat the leftover with crusty french bread. Yum...

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Steps

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First , dry fry the dessicated coconut with turmeric , ground ginger , garlic powder , chilli flakes , salt and pepper until lightly browned.

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Set aside.

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Heat olive oil in a medium saucepan.

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Once hot , turn heat down to medium hot and saute onion , garlic , chopped chilli , ginger and lemongrass for 2 minutes.

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Stir in curry powder , mix well for another minute.

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Stir in chilli paste , stir fry until well-combined.

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Add curry leaves , stir fry until fragrant.

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Add about 1 / 2 - 1 cup of water and coconut milk.

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Simmer for 2-3 minutes.

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Add the chicken pieces and let cook over low heat for approximately 20 minutes , adding more water if you find it too dry.

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Add the evaporated milk to the curry , stir well.

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Add the vegetables and simmer for another 10 minutes.

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You may add some salt and pepper if desired.

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Finally , stir in the dessicated coconut.

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Serve over hot coconut rice , garnished with sliced cucumber.

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Ingredients

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desiccated coconut, turmeric, ground ginger, garlic powder, chili flakes, salt and pepper, olive oil, ginger, garlic cloves, onion, red chilies, lemongrass, curry powder, chili paste, curry leaves, coconut milk, skinless chicken thighs, evaporated low-fat milk, frozen mixed vegetables