Curry Chicken - Malaysian Style

I’m 20 and from Malaysia, a country full of flavor and culture. I study Finance and Business Analytics at the University of Nottingham. For this cookbook, I chose Curry Chicken with Nasi Lemak—my grandmother’s specialty and my ultimate comfort food.

I’m from Cayey and fell in love with cooking and baking in high school. I studied Culinary Arts at NUC in Caguas and Pastry at La Hotelera in San Juan. This is my second internship with Orange Hospitality. Making Curry Chicken was a fun challenge—I’m excited to keep exploring global flavors.

INGREDIENTS

2 tablespoons oil
1 medium onion, chopped
2 garlic cloves, minced
1-inch piece ginger, minced
2 tablespoons curry powder (Malaysian or yellow curry blend)
500 g chicken thighs or drumsticks
1 cup coconut milk
1 cup water
1 potato, peeled and cubed
1 teaspoon salt
Thyme (optional garnish)

INSTRUCTIONS

1. SAUTÉ AROMATICS
In a large pot, heat oil over medium heat. Add onion, garlic, and ginger. Sauté until fragrant and golden.

2. ADD CURRY & CHICKEN
Add curry powder and cook for 30 seconds. Then add chicken pieces and stir to coat in the spices.

3. SIMMER IN COCONUT MILK
Pour in coconut milk and water. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. ADD POTATO & FINISH COOKING
Add potatoes and salt. Simmer for another 15–20 minutes until the chicken is cooked through and the potatoes are tender.

5. SERVE
Serve hot with white rice or roti. Garnish with thyme if desired.