This wonderful Malaysian chicken curry recipe has been used in many house holds in Malaysia. It is very versatile depending on ones preference. Some may not use lemon grass, some may add in kaffir lime leaves, some may prefer fennel seeds, cardamom and so the list goes on…. It goes very well with steamed rice, briyani rice, over noodles and the best part any sort of bread to dip in. Delicious. So why curry from Malaysia and not India some may ask? Malaysia is a multi ethnic and a multi cultural country. It is a melting pot of diverse cuisine. The result of historical colonization since 1511 and migrations by foreign trades, powers, and its neighboring countries surrounding the region, has made Malaysia’s culinary kitchen evolved with it’s traditional cuisine that continues to impress locals and tourist alike. Many cooking traditions, ingredients and techniques by their own ethnicity and culture are still being practiced country wide.
The four major traditions from its Malay, Chinese, Indian, and Baba Nyonya citizens, with heavy influences from Thai, Portuguese, British and Indonesian cuisines just to name a few, has resulted in a celebration of variety flavors, making Malaysian cuisine intricate and diverse while remaining their true traditional dishes or a dish that is fused with other ethnic ingredients.