Grammy's Kitchen · Chicken Curry · Malaysian Chicken Curry
One of 171 chicken curry recipes we measured
from rasamalaysia.com
61 cooks on rasamalaysia.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.
| this recipe | typical | |
|---|---|---|
| liquid | 79% | 47% |
| fat | 4% | 3% |
| aromatics | 10% | 17% |
| salt | 1% | 1% |
| vegetables and beans | 45% | 24% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons oil |
| 75 g | 1/2 onion (diced) |
| 30 g | 1 oz (30g) curry powder (for meat) |
| 750 g | 1 1/2 lbs (750g) chicken thighs (or legs or whole chicken) |
| 473 g | 2 cups water |
| 340 g | 2 small potatoes (Yukon Gold preferred, peeled and cut into wedges) |
| 1 big tomato (cut into wedges, optional) | |
| 200 g | 4 hard-boiled eggs (optional) |
| 119 g | 1/2 cup coconut cream or coconut milk (coconut cream preferred) |
| 6 g | 1 teaspoon salt (or more to taste) |
Method: 4 steps, published by rasamalaysia.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Is there a way to minimize or even eliminate the photo of the finished dish? Often, when I print a recipe, the title and photo take up more than half of a printed page(!). Even a short recipe ends up being two printed pages. It’s totally unnecessary and a wast” — a cook
“I cooked the curry exactly based on the recipe. But the curry turns out pretty bland, could only taste the coconut. No curry flavour. Could it be that I added too much water? Or the curry powder differs from brand to brand? Also, the curry din seem to simmer i” — a cook