Stir-Fry CURRY CHICKEN ©

In Malaysia, most of the curry cuisines originated from Malay cooking and Nyonya cooking. The Malaysian curries differs among races and region but the basic common ingredient used in the cooking of Malaysian curry is coconut milk. The common spices used in Malaysian cooking is tamarind, bay leaf and lemongrass which the makes the curry aromatic with a distinctive Southeast Asian Flavor.


This dish of curry chicken is fried in little oil with minimum gravies, and is prepared without coconut milk.

Ingredients and Preparation for 4

Prepare 2 lbs chicken meat. Slice into small pieces.

Prepare slices of large onions, garlic, chillies, ginger (not shown in pictures).

Marinate chicken meat with 4 tbs curry powder. In this cooking, I am using Babas curry powder (any brands will do), 1/2 tsp pepper, 3 tbs fish sauce, 3 tbs chicken stock brand.











Cooking Steps 

Fry ginger, large onions, garlic, chillies in 5 tbs cooking oil.

Add marinated chicken meat into the frying and continue frying until chicken meat is cooked. Taste for flavor by adding fish sauce or chicken stock brand if necessary.

Curry chicken nicely cooked.