Malaysian Chicken Curry with Buttermilk Beer Beignets

Malaysian Chicken Curry with Buttermilk Beer Beignets

Malaysian Chicken Curry with Buttermilk Beer Beignets

By Epicurious
Serves 4

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Details
  • Servings:   4
  • Calories:   397
  • Protein:   25g
  •  
  • Fiber:   5g
  • Sugar:   6g
  • Carb Total:   14g
  •  
  • Trans Fat:   1g
  • Saturated:   13g
  • Fat Total:   26g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • south east asian
  • indian
Comments
Ingredients
  • 1 ⅓ tablespoons Yeo brand Malaysian curry powder
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon chicken bouillon
  • 1 pound dark meat chicken (cut, uncut, bone-on, boneless)
  • ⅔ cup coconut milk
  • 2 ⅔ tablespoons whole milk
  • 2 ½ teaspoons sambal badjak (an Indonesian chili paste with minced onions and dried shrimp)
  • ¼ yellow or white onion, sliced
  • 2 makrut lime leaves, ripped in half widthwise
  • ⅓ pound Okinawan sweet potatoes (aka Hawaiian purple sweet potatoes), peeled and cut into 1-inch cubes
  • ⅓ pound carrots, cut into 1 ½-inch-long pieces
  • Buttermilk Beer Beignets (optional)
  • Scallions, coarsely chopped, for garnish
Instructions

Malaysian Chicken Curry with Buttermilk Beer Beignets serves 4 original recipe by Epicurious.

View original preparation instructions

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