Grammy's Kitchen · Chicken Curry · Malaysian Chicken Curry
One of 59 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 59.
| this recipe | typical | |
|---|---|---|
| liquid | 63% | 58% |
| fat | 4% | 4% |
| aromatics | 0% | 18% |
| sweetener | 0% | 0% |
| salt | 1% | 1% |
| vegetables and beans | 45% | 26% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons oil |
| Â1/2 onion (diced) | |
| 30 g | 1 oz (30g) curry powder (for meat) |
| 750 g | 1Â1/2 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) |
| Â1/2 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.
“Great recipe with lots of flavour, and minimal fuss!” — a cook, 5.0★
“Plz can u show how to make meat curry powder..thx” — a cook, 5.0★