Golden Spice Fusion: Malaysian Portuguese-Eurasian Chicken Curry

Malaysian Portuguese-Eurasian Yellow Curry

Description: This Malaysian Portuguese-Eurasian Yellow Curry is not only incredibly delicious but also incredibly easy to make, making it perfect for busy weeknights or when you’re craving something flavorful without spending hours in the kitchen. Inspired by the unique blend of Portuguese and Asian flavors found in the village-settlements of Malaysia, this curry is a true culinary gem that will delight your taste buds and leave you craving for more. Even kids love it, thanks to its mild yet aromatic profile.

Cook Time: 15 minutes
Prep Time: 3 minutes
Total Time: 18 minutes

Recipe Category: Curries
Keywords: Chicken, Poultry, Onions, Vegetable, Meat, Malaysian, Portuguese, Asian, European, Low Protein, Low Cholesterol, Healthy, Kid Friendly, Kosher, Spicy, Ramadan, < 30 Mins, Inexpensive

Nutritional Information (Per Serving):

• Calories: 156.1
• Fat Content: 1.8g
• Saturated Fat Content: 0.2g
• Cholesterol Content: 0mg
• Sodium Content: 22.4mg
• Carbohydrate Content: 34.5g
• Fiber Content: 5.3g
• Sugar Content: 13g
• Protein Content: 4g

Servings: 4

Ingredients:

• 4 onions
• 4 chicken thighs
• 1 cabbage
• 8 cups water
• Spices:
  • Cumin
  • Fennel
  • Turmeric powder
• Salt and sugar to taste
• Optional: lady’s fingers (okra), boiled till tender

Instructions:

1. Blend Onions: Start by blending all the onions until smooth. This will form the flavorful base of your curry.

2. Fry Onions: In a large pot or skillet, heat some oil over medium heat and add the blended onions. Fry them until they become fragrant and begin to brown slightly.

3. Add Spices: Once the onions are nicely fried, add in the spices – cumin, fennel, and turmeric powder. Lower the heat to prevent the spices from burning and continue to fry until the spices release their aromatic flavors.

4. Add Water: Next, pour in a few cups of water to create the curry base. Adjust the amount of water based on your desired consistency.

5. Season: Season the curry with salt and sugar according to your taste preferences. The sugar helps balance out the flavors and adds a touch of sweetness to the curry.

6. Add Meat and Vegetables: Now, add the chicken thighs and chopped cabbage to the curry. These will soak up the delicious flavors of the curry as they cook, creating a hearty and satisfying dish.

7. Optional Lady’s Fingers: If using lady’s fingers (okra), ensure they are boiled till tender separately, then pour the curry over them. This ensures they retain their texture and don’t become mushy in the curry.

8. Simmer: Allow the curry to simmer gently until the chicken is cooked through and the vegetables are tender. This usually takes about 10-12 minutes.

9. Serve: Once everything is cooked to perfection, it’s time to serve up this delightful Malaysian Portuguese-Eurasian Yellow Curry. Serve it hot with steamed rice or crusty bread for a complete meal that will transport you to the vibrant streets of Malaysia.

10. Enjoy: Gather your loved ones around the table and enjoy this flavorful and comforting curry together. The blend of spices, tender chicken, and vegetables will surely make it a hit with everyone.

This Malaysian Portuguese-Eurasian Yellow Curry is not only a testament to the rich culinary heritage of Malaysia but also a celebration of the fusion of cultures that make Malaysian cuisine so unique and exciting. So, the next time you’re craving a quick and delicious meal that’s bursting with flavor, give this recipe a try. It’s sure to become a family favorite in no time! 🍲🌶️