Name: Malaysian Chicken Curry with Buttermilk Beer Beignets
Yield: 2–4 servings
Ingredients: 1 ⅓ tablespoons Yeo brand Malaysian curry powder; 1 teaspoon sugar; 1 teaspoon kosher salt; 1 teaspoon chicken bouillon; 1 pound dark meat chicken (cut, uncut, bone-on, boneless); ⅔ cup coconut milk; 2 ⅔ tablespoons whole milk; 2 ½ teaspoons sambal badjak (an Indonesian chili paste with minced onions and dried shrimp); ¼ yellow or white onion, sliced; 2 makrut lime leaves, ripped in half widthwise; ⅓ pound Okinawan sweet potatoes (aka Hawaiian purple sweet potatoes), peeled and cut into 1-inch cubes; ⅓ pound carrots, cut into 1 ½-inch-long pieces; Buttermilk Beer Beignets (optional); Scallions, coarsely chopped, for garnish

Orangecolored chicken curry in a white bowl with a black background.

Photo by Bao Minh Nguyen

I love curry. ALL curries! I just do. Ours is mixed in with an Indonesian chili paste for a deep, comforting, and rich curry that will have you calling home—or maybe your Malaysian friend’s home to tell her how much you miss her home. Interestingly, the best Indonesian chili paste is made in the Netherlands, where a huge Indonesian community lives.

Developed specifically for our Singaporean Chili Crab dish, these beignets are savory pillows of donut deliciousness made specifically to sop up all sorts of sauces.

Note

Heads up, kids! The best version of this dish takes three days to make. If you have to have it now, the shortest amount of time it takes is probably 2 hours.

Recipe notes

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Recipe notes

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