About this recipe: Malaysian cuisine is a bit of Indian, Chinese, Thai and Indonesian mixed together. This Malaysian curry is delicious and very quick, and can be adapted chilli wise whether you like it spicy or mild. Serve hot with basmati rice.
If there is any left overs, the next day just place it in the blender with some milk and blitz it a little. Place in a saucpan and heat through completely, and you have a malysian curry soup.
You can add some potato to it if you want, more Malaysian... I would, add it just after the chicken but make sure you get it cooked through, nobody likes hard potato.
Hmm... the curry looks a lot paler than I've ever remembered having back in Malaysia. I might consider adding more curry powder to get more colour in it. - 26 Mar 2014