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Chicken Curry - MMK

Chicken Curry

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes


  • 1 medium-sized onion (cubed roughly)
  • 4 cloves garlic (minced)
  • 1 kilo (chicken, cut into desired pieces)
  • 1 tbsp ginger powder
  • 1 tbsp turmeric powder
  • 2 tbsp curry powder
  • Salt to taste
  • 3 tbsp cooking oil
  • ½ cup water
  • 1 cup coconut milk
  • 1 medium-sized eggplant (cut up, brushed with oil and pan-fried (set aside))
  • 1 medium-sized zucchini (cut up)
  • 1 medium-sized carrot (cut up)
  • 100 g green beans (cleaned and cut into 3” lengths)


  1. Add ginger powder and stir until aromatic, about half a minute; add turmeric powder and stir for another half a minute. When the aroma seems to permeate the walls of the kitchen, add curry powder and continue to stir for another minute. Yes, double the time compared to ginger and turmeric powder.
  2. Add chicken pieces and salt. Stir occasionally until the chicken drains of its juices. Stir occasionally till the juices evaporate. Keep the heat on medium and continue to cook the chicken until it begins to sear. Add water and let boil.
  3. Add carrots and let cook till half done. Add green beans, zucchini and coconut milk and cook for 20 minutes, stirring occasionally, adding the eggplant last.
  4. Turn off fire and add parsley leaves. (I used dried parsley leaves here.)