Malaysian Portuguese Eurasian Yellow Curry Too Easy

Dive into the rich heritage of Malaysian Portuguese Eurasian cuisine with this "Too Easy" Yellow Curry recipe—a one-pot wonder that’s packed with flavor and vibrant aromas. Succulent chicken thighs simmer in a luscious coconut milk-based sauce infused with aromatic turmeric, cumin, coriander, and curry powder, perfectly complemented by tender potatoes and sweet carrots. This easy-to-make dish requires just 15 minutes of prep time and delivers a beautifully spiced yet mellow curry that’s ideal for both weeknight dinners and special occasions. Finished with fresh cilantro for a burst of color and served alongside steamed rice or crusty bread, this comforting curry combines Southeast Asian and European culinary influences into a warming bowl of happiness. Perfect for home cooks craving authentic, fuss-free Malaysian flavors!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless)
• 2 tablespoons Cooking oil
• 1 medium Yellow onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 teaspoon Fresh ginger (grated)
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 2 teaspoons Curry powder
• 400 milliliters Coconut milk
• 100 milliliters Water
• 2 medium Potatoes (peeled and cubed)
• 1 medium Carrot (sliced into rounds)
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoons Fresh cilantro (chopped, for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Heat the cooking oil in a large pan over medium heat.

Step 3

Add the chopped onion to the pan and sauté until it becomes soft and translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 5

Add the turmeric powder, ground cumin, ground coriander, and curry powder. Stir well to combine with the onion mixture.

Step 6

Pour in the coconut milk and water, stirring to blend the spices evenly into the liquid.

Step 7

Add the cubed potatoes and sliced carrot to the pan and bring the mixture to a simmer.

Step 8

Once simmering, add the chicken pieces to the pan and stir well to coat them in the curry sauce.

Step 9

Season the curry with salt and sugar, adjusting to taste as needed.

Step 10

Cover the pan and let the curry simmer for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender and the chicken is cooked through.

Step 11

Remove the curry from heat and let it rest for a few minutes.

Step 12

Garnish with chopped cilantro before serving.

Step 13

Serve hot with steamed rice or crusty bread for a complete meal.

Nutrition Facts

Serving size	(1536.2g)

Amount per serving	% Daily Value*
Calories	1781.2

Total Fat 85.2g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 0g
Cholesterol 545mg	0%
Sodium 4263.3mg	0%
Total Carbohydrate 115.0g	0%
Dietary Fiber 10.0g	0%
Total Sugars 42.6g
Protein 139.2g	0%

Vitamin D 0IU	0%
Calcium 203.6mg	0%
Iron 13.0mg	0%
Potassium 2993.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 31.2%

Carbs: 25.8%