Malaysian Chicken Curry

Ingredients :
3 skinless chicken thighs
1 cup frozen mixed vegetables
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon onions, minced
2 tablespoons curry powder
2 tablespoons chili paste
2 red chili, chopped
1/2 cup coconut milk
2 tablespoons curry leaves, chopped
3 skinless chicken thighs

Method:
1) Heat olive oil in a medium saucepan. Once hot, turn heat down to medium hot and saute
onion, garlic, chopped chilli, ginger for 2 minutes. Stir in curry powder, mix well for another minute.

2) Stir in chilli paste, stir fry until well-combined. Add curry leaves and lemongrass, stir fry until fragrant (about 2 minutes). Add about 1 cup of water and coconut milk. Simmer for 2 minutes. Add the chicken pieces and let cook over low heat for approximately 20 minutes, adding more water if you find it too dry.

3) In the meantime, dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes, salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 510mins but you have to watch it VERY carefully as it burns quickly; you may need to stir once or twice). Add the evaporated milk to the curry, stir well. Add the vegetables and simmer for another 10 minutes.

4) You may add some salt and pepper if desired (i usually add a good dash of black pepper). Finally, stir in the dessicated coconut (the mixture should be quite thick). Serve over hot coconut rice (nasi lemak), garnished with sliced cucumber. Add salt to taste and serve with rice.