A paste made from spring onions, ginger, and garlic is spiced up with curry powder, garam masala and other spices to coat chicken thighs in this delicious Malaysian curry.
So good! I used a bit less hot curry powder after I felt like it was a bit strong. It ends up being a great curry. I also add slicec onions, potatoes, and carrots so I can eat the curry over rice. - 17 Feb 2019 (Review from Allrecipes US | Canada)
Sooo delicious! I used deboned thighs. Would definitely make this again - 21 Sep 2018 (Review from Allrecipes US | Canada)
I spent 21 days in India in 2016. We ate curry every day. So I have an authentic reference point. This recipe is excellent. I have made it 4 or 5 times. Three times with chicken and once with lamb. Either way the sauce is tongue clapping good. After the first time I used 2 cans of coconut milk instead on one. If you like saucy I recommend doing so. - 28 Jan 2018 (Review from Allrecipes US | Canada)