You are here: Home » Recipes » Malay Chicken Curry Malay Chicken Curry Yield servings PrintEmail Ingredients 12 -- chicken thighs boned and skinless, cut into 1 1/2 inch piecesMarinade:6 tablespoons apricot jam2 tablespoons brown sugar3 cloves garlic finely chopped1 teaspoon grated fresh ginger1 tablespoon cornstarch2 -- bay leaves2 tablespoons medium curry powder1 tablespoon turmeric1/2 cup red wine vinegar + 1/2 cup water mixed1 tablespoon salt1 teaspoon black pepper3 -- onions cut in half and then quartered into about 1 1/2 inch piecesMango, Cucumber and Avocado Salad2 -- ripe mangos peeled and sliced into spears1 -- English cucumber unpeeled and sliced into spears2 -- Hass avocados peeled and quartered lengthwise1/2 small red onion slice thinly into rings and separated1/4 cup of cilantro chopped2 tablespoons of lime juice4 tablespoons of olive oil -- Salt and pepper Instructions 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.