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How to Cook Malaysian Curry Express Style

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Cook Malaysian Curry Express Style

How to Cook Malaysian Curry Express Style

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Step 1 of 9
Marinate the chicken with curry powder, leave overnight in fridge

Marinate the chicken with curry powder, leave overnight in fridge

Step 2 of 9
Heat up the rice bran oil. Sauté diced onions, ginger and garlic. Stir until the onions caramelised

Heat up the rice bran oil. Sauté diced onions, ginger and garlic. Stir until the onions caramelised

Step 3 of 9
Add in the curry paste to the mixture and stir for 5 minutes in medium heat. Add the sesame oil in this step

Add in the curry paste to the mixture and stir for 5 minutes in medium heat. Add the sesame oil in this step

Step 4 of 9
Add the chicken to the paste and stir to ensure they are well coated with the curry paste

Add the chicken to the paste and stir to ensure they are well coated with the curry paste

Step 5 of 9
Add half cup of water and mix well. This is to ensure the paste do not get burnt. Simmer for 5 minutes in medium heat

Add half cup of water and mix well. This is to ensure the paste do not get burnt. Simmer for 5 minutes in medium heat

Step 6 of 9
Add the frozen vegetables to the mixture

Add the frozen vegetables to the mixture

Step 7 of 9
Stir the vegetables to ensure they are well coated with the curry sauce

Stir the vegetables to ensure they are well coated with the curry sauce

Step 8 of 9
Add a cup of water to the curry and let it simmer in low heat for 30 minutes. Stir occasionally to prevent burning

Add a cup of water to the curry and let it simmer in low heat for 30 minutes. Stir occasionally to prevent burning

Step 9 of 9
Voila! Add the soy sauce to the curry and stir evenly and it is now ready. Serve it with cooked basmati rice. Bon appetite

Voila! Add the soy sauce to the curry and stir evenly and it is now ready. Serve it with cooked basmati rice. Bon appetite

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4 Comments
Supplies
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2 Cups Onions

7 Teaspoons Garlic

7 Teaspoons Ginger

1 ½ kilograms Chicken

1 ⅖ kilograms Frozen vegetables

5 Tablespoons Curry powder

⅖ kilograms Curry paste

4 Tablespoons Rice bran oil

2 Tablespoons Sesame oil

2 Tablespoons Soy sauce

D Gee

Hi Linda, the original recipe includes potatoes. I would pan fry to brown them lightly and then add the curry. But I ran out of potatoes so I used frozen vegetables instead. Thanks.

(author) 7 months ago

D Gee

I used the curry paste made in Malaysia. Hi Hi Cat, the brand is called Tean's Gourmet. You can also replace it with Thai Red Curry paste. Thanks for your feedback

(author) 7 months ago

Linda O.

I liked the guide and instead of frozen veg, I would add potatoes that were pre-baked and cubed up, but this looks tasty!

Linda O. 7 months ago

Cat Lima

Looks yummy. Question- what kind of curry paste did you use? Thanks

Cat Lima 7 months ago

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