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Curry Chicken - Malaysian Style

This curry is one my mom, who is Malaysian Eurasian (of Portuguese descent) taught me to make as a basic chicken curry. My mom tends to cook with tamarind, but I tend to prefer lime or lemon juice to add the tangy flavor to the curry.


  • 2 to 3 lbs chicken thighs (with or without bones, depending on personal preference)
  • 2 medium potatoes - cut into chunky cubes about same size of meat
  • salt to taste
  • 3 to 4 fresh chillies
  • 1 to 2 soy sauce
  • 1 tomatoes, cut into chunks
  • 3 limes, juiced


  • 2 medium onions - cut into chunky slices
  • 1 bulb garlic - cut into slices
  • 2 stalks lemongrass - cut into slices
  • 10 to 15 dried chillies - soaked in water and drained
  • ½ tsp turmeric powder
  • vegetable oil


  1. Fry in oil sliced up onions, garlic and lemongrass until slightly brown
  2. Add dried chillies and stir for a few minutes.
  3. Cool slightly and place in food processor. Grind until fine.
  4. If making paste ahead of time, may freeze for up to 1 month.
  5. Replace paste into pan. Add turmeric powder.
  6. Add meat and potatoes into pan and let slightly brown. Stir often to prevent burning. Add a little water if necessary.
  7. Add chunky tomatoes and let simmer until meat is mostly cooked through.
  8. Then add lime juice and salt to taste.
  9. Serve warm over rice.


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