Malay Chicken Curry

  • Yield servings


12 -- chicken thighs boned and skinless, cut into 1 1/2 inch pieces
6 tablespoons apricot jam
2 tablespoons brown sugar
3 cloves garlic finely chopped
1 teaspoon grated fresh ginger
1 tablespoon cornstarch
2 -- bay leaves
2 tablespoons medium curry powder
1 tablespoon turmeric
1/2 cup red wine vinegar + 1/2 cup water mixed
1 tablespoon salt
1 teaspoon black pepper
3 -- onions cut in half and then quartered into about 1 1/2 inch pieces
Mango, Cucumber and Avocado Salad
2 -- ripe mangos peeled and sliced into spears
1 -- English cucumber unpeeled and sliced into spears
2 -- Hass avocados peeled and quartered lengthwise
1/2 small red onion slice thinly into rings and separated
1/4 cup of cilantro chopped
2 tablespoons of lime juice
4 tablespoons of olive oil
-- Salt and pepper


For the chicken:
Soak bamboo skewers in water for at least one hour (or use metal skewers). Combine all the ingredients except the chicken and onion in a saucepan and cook on medium heat until mixture thickens slightly. Add onions and stir for about 1 minute. Allow to cool slightly.
Add chicken and marinate overnight, if possible. (If time is short, skip the marinading overnight part and go straight to the next instruction) Thread chicken and onion alternately onto bamboo (or metal) skewers. Grill under broiler at high heat, basting chicken with excess marinade and turning occasionally until chicken is done. Serve with Mango, Cucumber and Avocado Salad.

For the Salad:
Place mango, cucumber, avocados, onion and cilantro into a salad bowl. Mix lime juice, olive oil and season with salt and pepper. Pour over salad and mix well.



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