Chicken Curry

I learned this dish during my stay in Malaysia early this year. I was browsing for a mobile wifi or credit loading site for my Malaysian trip and saw that food post on their blog. Once I got there I tried all sorts of different foods. Exotic for me but they all taste so natural and yummy to me. I can’t wait to get back there. For now, I’ll need to find a local way to satisfy my Malaysian craving.

Try this creamy stew with a mild curry flavor, cooked with coconut milk, potatoes and chicken.


  • 1/2 Ground Black peppercorns
  • 1 Whole Meduim onion sliced
  • 1 1/2Cup Celery slicely thin
  • 1 1/2Cup Red or green bell peppers sliced
  • 3 Whole Meduim potatoes slice in cubes
  • 1 Can 14oz coconut milk
  • 1 Tbsp Fish sauce
  • 1 Clove Garlic crashed
  • 1 Whole Chicken skinless and cut into cubes


  1. Fry the potatoes and set aside. Fry the chicken and set aside.
  2. Saute into pan the garlic, onion and ginger. Add the fried chicken, fish sauce, and curry powder.
  3. Add water and allow to simmer until the chicken is tender. Add-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes.
  4. Mix in the coconut milk and mix well and simmer for another 5 mins.