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Healthier Malaysian Chicken Curry

Healthy Malaysian Chicken Curry
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Credit: Christie Connelly
Recipe by: Vitasoy
soy.com.au
Average: 4.9 (7 votes)
91 Collected
Difficulty
Easy
Category
Cuisine
Prep:  10 minutes, plus 30 minutes marinating time
Cook:  20 minutes
Serves:  4
We've made this healthier in three ways: Reducing the amount of coconut milk (and therefore fat content), using chicken breast instead of thigh and including sweet potatoes instead of white potatoes (lower GI).

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Healthier Malaysian Chicken Curry
Ingredients:
Method:
  1. Place the lemongrass, garlic, ginger and shallots into a food processor and pulse until a paste forms. Stir in the curry powder
  2. Mix half of the paste with the diced chicken and leave to marinate in the fridge for 30 minutes
  3. Meanwhile, heat 1 tablespoon of the coconut oil in a non-stick, deep frying pan and add the remaining paste. Cook over medium heat, stirring frequently, for 3-4 minutes until fragrant and darkened in colour
  4. Turn the heat up to high and add the chicken. Quickly saute on all sides to seal, being careful not to burn the paste. Add the sweet potato, coconut milk, soy milk, half a cup of water and the brown sugar. Stir to combine, scraping any bits off the bottom of the pan
  5. Bring to the boil, then turn the heat down to low and simmer for 15 minutes until the chicken is cooked through and the sweet potato is tender. Serve with rice

Reviews for Healthier Malaysian Chicken Curry

4.857145
Average: 4.9 (7 votes)