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.
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)
This is excellent the way the recipe reads and I make it that way a lot. But if you have extra stuff in your freezer you can add them. I added chopped carotts, peas and 1 cup mashed sweet potatoes and shreaded the chicken thighs and served it over mashed potatoes. - 11 Dec 2017 (Review from Allrecipes US | Canada)
The flavor was pungent, but not totally pleasing. We typically love this type of food, but I won't be making this recipe again. - 29 Sep 2017 (Review from Allrecipes US | Canada)