Malaysian Chicken Curry with Cucumber Salad

Malaysian Chicken Curry with Cucumber Salad

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 1, 2015.
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Malaysian chicken curry with kumara and carrot, served with a cucumber salad and coriander to garnish.

Ingredients

BASMATI RICE

  • 1 1/2 cups basmati rice
  • 2 1/4 cups water

MALAYSIAN CHICKEN CURRY

  • 1/2 brown onion
  • 2 carrots
  • 300 g orange kumara
  • 450 g chicken breasts
  • 1 tablespoon oil (e.g. canola, soy, grapeseed)
  • 1 tablespoon butter
  • 500 g kurma sauce

CUCUMBER SALAD

  • 1/2 teaspoon runny honey
  • 1 tablespoon cider vinegar
  • 1 1/2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 telegraph cucumber, diced 0.5cm
  • 1 tablespoon chopped coriander

TO SERVE

  • 3 tablespoons coriander, roughly torn (optional, adults)

Steps

  1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  2. While rice is cooking, prepare the rest of the meal; finely dice onion; peel and grate carrots and kumara; pat chicken dry, cut into thin strips (about 1.5cm wide) and season with salt. Heat oil in a large fry-pan on high heat. Cook chicken, in two batches, until brown all over and just cooked through, about 3 minutes per batch. Remove from pan and set aside. Keep pan on heat.
  3. Reduce heat to medium, add butter and cook onion for 2 minutes until softened. Add carrots and kumara and cook for about 4 minutes until vegetables are soft. Add a few tablespoons of water to prevent vegetables sticking or burning, if needed. Return chicken to pan with kurma sauce and simmer for 1–2 minutes until heated through. Remove from heat, cover and keep warm.
  4. Prepare cucumber salad; in a medium bowl mix honey, vinegar, oil and salt together well. Add cucumber and coriander and toss to combine.
  5. Serve ¾ cup cooked rice per person onto each plate and top with Malaysian chicken curry. Garnish with coriander, if desired.

Nutritional Information

Energy 2698 kj
645 kcal
Protein 29.9g
Carbohydrate 61.3g
Fat 29.9g