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Sweet & Spicy Malaysian Chicken Curry
At a Glance
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 40 min
- Yield
- 4.00 serving(s)
Categories
- Main dish
Cuisine
- Malaysian-inspired
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sweet & Spicy Malaysian Chicken Curry brings together 1 tablespoon olive oil, 2 onions, chopped, 1 green pepper, chopped in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 tablespoon olive oil
- 2 onions, chopped
- 1 green pepper, chopped
- 1/2 teaspoon garlic granules
- 1 tablespoon curry powder
- 1 pinch chili flakes
- 14 ounces chopped tomatoes
- 1 lb boneless skinless chicken thighs, diced
- 1 cup chicken stock
- 1 green apple, chopped
- 3 ounces raisins
- 11 ounces brown rice, cooked
- salt and pepper
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Instructions
Heat the oil and fry the onions for 2 minutes. Add the green pepper and garlic granules, fry for a further 3-4 minutes.
Stir in the curry powder, chili flakes, tomatoes, chicken and chicken stock. Bring to the boil, reduce the heat to low and simmer for 5 minutes.
Add the apple and raisins, simmer for a further 10 minutes until the chicken is cooked through, stirring occasionally. Season to taste.
Ladle the stew into shallow soup bowls. Top each with brown rice and garnish with sliced almonds, if desired.
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