Malaysian Spicy Chicken

Serves 4

8 chicken thighs, bone in
2 tsp turmeric
2 tsp curry powder
¾ tsp salt
Cooking oil for frying

3 cloves garlic, finely chopped
3 cm ginger, finely grated
1 tsp curry powder
1 tsp chilli paste
6 tblsp tomato sauce
2 tblsp palm sugar syrup (honey or sugar syrup)
1 lime, juiced
1 large onion, finely sliced


Combine turmeric powder, curry powder and salt with a little water, mix into a paste.

Coat chicken pieces evenly. Fry until golden brown, in a wok or frying pan. Set chicken aside.

In same pan saute garlic and ginger with 3 tblsp of remaining oil.

Add tomato sauce, chilli paste, curry powder and palm sugar and stir to combine.

Add water and salt, stir together until combined.

Add fried chicken and mix so that chicken pieces are well coated.

Add sliced onion. Simmer for 5 – 10 minutes until onion softens.

Add lime juice.

Add more water if necessary.

Serve hot with rice.

This recipe was also published in the November 2013 edition of Border Crossings, the magazine of LCA International Mission.