A delicious Malaysian style Chicken Curry that the whole family will love. Makes plenty with enough leftovers for lunch the next day.
“What’s for dinner?” A question that I hear all too often at around 6pm and usually never have a good answer for. Cue the mad rummage though the pantry or in worst case scenarios, a phone call to our local take away!
I’m not a meal planner, and tend to shop at the last minute for dinner supplies. As a self described ‘lazy cook’, anything that makes preparing easy and delicious dinners gets a thumbs up in my book, so when SunRice asked me to participate in their “What’s for Dinner” Challenge, I jumped at the chance to up my dinner time game.
In the next few months, I’ll be playing along with a team of other bloggers and the lovely Poh Ling Yeow, from Poh & Co and SunRice ambassador, to bring you some easy everyday meal ideas to help you solve the “What’s for dinner?” dilemma.
I had a chat to Poh about my 6pm conundrum and she had some helpful advice:
Cintia – “I’m so lazy when it comes to cooking dinner and always seem surprised that 6pm has come around so fast and I have nothing in the fridge for dinner. Do you have any tips for making meal prep easier for us lazy folk that don’t think of food until it’s too late and everyone is ‘hangry’?”
Poh – “Make a huge amount of chicken stock and freeze it. This way you can always bung a few veggies, poach some chicken, shred it and add rice so you have a rice soup that pleases everyone!
“Have mince in the freezer so you always have emergency protein, it goes a long way and doesn’t need cutting up but make sure you always brown it well because boiled mince is the worst!
“Have stuff like tinned tomatoes, stock in cartons (not powdered), tuna, olives, capers, ham, bacon and veggies that last well in the fridge like cabbage, wombok, cauliflower always stocked in the pantry and fridge.
“You can also have rice on the shopping list/in the pantry for a quickie fried rice.”
I’m so looking forward to the coming weeks, we are big rice eaters here at ‘Casa My Poppet’. For a really long time, all that Emma would eat was plain white rice, so even when my pantry is almost bare I’ve always got a bag of rice tucked in there because rice is a hearty and inexpensive base for so many meal cuisine types. It’s quick and easy to cook, and it’s a winner when it comes to filling hungry tummies over the winter.
So let’s kick off the challenge with a bit of fun – the SunRice Recipe Box Challenge!
SunRice Recipe Box Challenge
This week I’ve received a big box of ingredients chosen by Poh, and my challenge is to create a recipe using at least two of the ingredient, plus a few pantry staples. Here’s what I have to choose from:
- SunRice Jasmine Rice
- Chicken breast
- Green beans
- Fresh coriander leaves
- Malaysian Penang White Curry Paste
- Coconut cream
- Long red chilli
Looks like Poh has taken it easy on me and chosen an assortment of ingredients with an Asian twist, perfect for making a yummy chicken curry rice.
I’ve chosen to use everything apart from the red chilli, because I think the curry paste will have enough spice for Emma – I want to keep it kids friendly (I’m really not in business of making separate meals). I saved the chilli to garnish the finished dish, a few chilli slices adds a little colour.
My pantry staples will include vegetable oil and a medium brown onion.
I’ve used my rice cooker to prepare my rice, but feel free to use whatever method you prefer – Poh has some great tips for cooking rice perfectly.
This Malaysian style Chicken Curry dish serves around four adults, but if you have leftovers it tastes even better the next day. I had a chat to Poh about what to do with leftovers and she had some great tips:
Cintia – “I love leftovers, saves me cooking the next day, but my husband just doesn’t want to eat them and usually orders take away instead. Do you have any ideas for meals that can be easily transformed into something totally different the following day?”
Poh – “I don’t have a specific recipe but I guess it’s a matter of thinking outside the square. For say something like a roast, you could slow cook it into a stew with the addition of some aromatics, vegetables and stock, or dice it finely to put through a stir-fry or fried rice. Something that’s already very saucy like a Thai curry, you could dilute it with some stock, re-balance with a bit of fish sauce and lime juice, and throw some rice or noodles into it like a laksa.”
Mmm, this curry as a Laksa soup would be delicious!
I hope you enjoy this quick and easy meal. Next week I’ll be setting the recipe box challenge for Love Swah, I can’t wait to see what she’ll create.
So what’s for dinner? Tonight we’re having Malaysian Coconut Chicken Curry Rice, yum!
You may also enjoy:
- 500g chicken breast cubed (about 2 breasts)
- 2 large potato (450g) peeled and cubed
- 150g Green beans sliced
- 2 cups SunRice Jasmine Rice
- 1 tin (400ml) coconut cream
- 1/3 jar (75g) Malaysian Penang White Curry Paste
- 3 tbsp vegetable oil
- 1 small (100g) brown onion finely sliced lengthwise
- 1tbsp sugar
- Coriander leaves to serve (washed)
Prepare vegetables and chicken and set aside
Cook rice using rice cooker or (your preferred method)
In a small saucepan, boil potato cubes until just cooked and set aside
While the potato and rice are cooking, in a deep frying pan with lid, fry curry paste and onion in vegetable oil over a medium heat until fragrant and onions are softened. Add chicken, beans and coconut cream.
Simmer for 10min (or until sauce thickens and chicken is cooked through), stir occasionally, taste for flavour balance and add 1 tbsp of sugar if required.
Add cooked potato cover with lid and simmer for a further 1 min.
Serve on steamed rice and top with coriander leaves to serve.
Reduce amount of curry paste if you like your curries on the milder side. Beans can be replaced with any vegetable you have on hand like capsicum or finely sliced carrot. Sugar can be omitted but is added to balance the flavour profile, if you have palm sugar you can use that instead.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1245