Try this Malaysian curry dish if you like sweet heat with a fragrant bit of citrus.  The addition of the lemongrass powder and the Makrut lime leaves give it a unique Malaysian flavor, both exotic and multi-layered.  


  • 3 tbsp ghee or unsalted butter
  • 2 1/4 lbs chicken thighs, deboned and skinned and cut into 2' pieces 
  • 3 tbsp SKORDO Malay Curry Powder 
  • 1 teaspoon lemongrass powder
  • 3 Makrut lime leaves
  • 2-4 crushed cloves garlic, chopped finely
  • 8-10 oz yellow onion, sliced thin
  • 1 large (28 oz) can chopped or whole tomatoes in juice
  • 1 tbsp tomato puree 
  • 4 oz warm water
  • 1 1/4 tsp salt
  • 3 oz coconut milk
  • 1 tbsp cilantro leaves


  1. Melt 2 tbsp ghee or butter over medium heat and lightly brown the meat in 2-3 batches. Remove each batch with a slotted spoon and set aside.
  2. Lower heat and add Malay Curry Powder, lemongrass powder, Makrut lime leaves, and garlic. Stir and fry for 30 seconds. Adjust heat to medium and add the meat along with juices. Stir and fry for 3-4 minutes, add onions, fry for an additional 5-6 minutes stirring frequently.
  3. Add tomatoes, tomato puree, stir and cook for 2-3 minutes. Add water and salt, bring to boil, cover and simmer partially covered for 30 minutes. Stir in coconut milk and simmer another 30 minutes. 
  4. Garnish with cilantro leaves and serve with basmati rice.

Yields 4-6 servings

February 08, 2017

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