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How to make Malaysian kari kay curry

Yield = 4
Prep time: 0:10
Cook time: 0:40
Total time: 0:50

Ingredients

  • 2 tablespoons rice bran oil
  • 4 skinless chicken thigh cutlets
  • 1 brown onion, halved, cut into thin wedges
  • 1/4 cup Malaysian Kapitan curry paste
  • 1 cinnamon stick
  • 1 cup coconut milk
  • 2 large red delight potatoes, peeled, cut into 4cm pieces
  • 1 large carrot, halved lengthways, thickly sliced diagonally
  • Rice bran oil spray
  • 4 roti
  • Coriander sprigs, to serve

Method

  • Step 1 Heat 1/2 the oil in a large, heavy-based saucepan over medium-high heat. Add chicken. Cook for 2 to 3 minutes, each side, or until browned. Transfer to a plate.
  • Step 2 Add remaining oil to pan. Add onion. Cook for 5 minutes or until softened. Add curry paste and cinnamon stick. Cook for 2 minutes or until fragrant. Return chicken to pan. Stir to coat. Add coconut milk and 3/4 cup water. Bring to the boil. Add potato and carrot. Reduce heat to low. Simmer, covered, for 20 to 25 minutes or until chicken is cooked through and vegetables are tender.
  • Step 3 Meanwhile, heat a large frying pan over medium heat. Spray both sides of 1 roti with oil. Add to pan. Cook for 1 to 2 minutes each side or until warmed through. Transfer to a plate. Cover to keep warm. Repeat with oil and remaining roti.
  • Step 4 Divide curry among 4 serving bowls. Sprinkle with coriander. Serve with roti.