GF = Gluten Free Recipe
DF = Dairy Free
* = Gluten Free by ingredient Recipe
^ = Gluten Free Option/ Alterable

Monday, June 6, 2011

Elise's Malaysian Chicken Curry* - 6th of June 2011

Elise's Malaysian Chicken Curry*


Spice Paste

  • 1 Brown Onion, finely diced
  • 1 inch square of fresh ginger, finely diced
  • 1 large garlic clove, finely diced
  • 1 red chilli, finely diced
  • 1 tsp ground turmeric
  • Large handful of cashews (process in food processor with 1 tsp of olive oil until paste like consistency) 

Curry Powder Mix

  • 1 tbs ground coriander
  • 1 tbs ground cumin
  • 1/2 tbs ground cinnamon

Other Ingredients

  • 2 small potatoes, peeled and diced
  • 1 tbs caster sugar
  • 1/2 tsp of salt
  • 176ml (small can) Coconut milk
  • Splash of water (100ml)
  • 2 chicken breast fillets


  1. Make spice paste in mortar and pestle

2. Cook spice paste in medium hot pan with olive oil for 10mins

3. Add curry powder mix and cook for 2mins

4. Add caster sugar, salt and stir

5. Add coconut milk, potatoes and water and stir through

6. Bring up to simmer and cook for approx 15 mins
7. Dice up 2 chicken breast fillets
8. Cook 1 cup of rice absorption method when adding chicken to curry
9. Cook chicken in curry for 15mins (if curry is too soupy add a teaspoon of corn flour and stir through making sure to cook well)

10. Add cashews a few mins before curry and rice are ready

11. Add chopped parsley when finished and serve with lime wedges

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