Malaysian Portuguese Eurasian Yellow Curry Too Easy
Dive into the rich heritage of Malaysian Portuguese Eurasian cuisine with this "Too Easy" Yellow Curry recipe—a one-pot wonder that’s packed with flavor and vibrant aromas. Succulent chicken thighs simmer in a luscious coconut milk-based sauce infused with aromatic turmeric, cumin, coriander, and curry powder, perfectly complemented by tender potatoes and sweet carrots. This easy-to-make dish requires just 15 minutes of prep time and delivers a beautifully spiced yet mellow curry that’s ideal for both weeknight dinners and special occasions. Finished with fresh cilantro for a burst of color and served alongside steamed rice or crusty bread, this comforting curry combines Southeast Asian and European culinary influences into a warming bowl of happiness. Perfect for home cooks craving authentic, fuss-free Malaysian flavors!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 2 tablespoons Cooking oil
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 teaspoons Curry powder
- 400 milliliters Coconut milk
- 100 milliliters Water
- 2 medium Potatoes (peeled and cubed)
- 1 medium Carrot (sliced into rounds)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the cooking oil in a large pan over medium heat.
Add the chopped onion to the pan and sauté until it becomes soft and translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the turmeric powder, ground cumin, ground coriander, and curry powder. Stir well to combine with the onion mixture.
Pour in the coconut milk and water, stirring to blend the spices evenly into the liquid.
Add the cubed potatoes and sliced carrot to the pan and bring the mixture to a simmer.
Once simmering, add the chicken pieces to the pan and stir well to coat them in the curry sauce.
Season the curry with salt and sugar, adjusting to taste as needed.
Cover the pan and let the curry simmer for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender and the chicken is cooked through.
Remove the curry from heat and let it rest for a few minutes.
Garnish with chopped cilantro before serving.
Serve hot with steamed rice or crusty bread for a complete meal.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 4263 mg | 185% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 42.6 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2993 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
