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Malaysian Chicken Curry BigOven - Save recipe or add to grocery list Yum
This curry has been used in many Malaysian house holds. It is very adaptable depending on ones preference. Some may not use lemon grass, some may add in kaffir lime leaves, some may prefer fennel seeds, cardamom or even poppy seeds 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. This recipe is revised for those who do not want their curry too spicy and an easy recipe to make. Delicious.
Servings
Ingredients
Ingredients to blend:
Frying Ingredients:
Servings
Ingredients
Ingredients to blend:
Frying Ingredients:
Instructions
  1. In a blender, blend all the ingredients under “Ingredients to blend” to a paste. Add more oil or water if too dry, this is to assist in the blending process.
  2. Have all the ingredients ready. In a large deep set pan, pot or wok, on medium heat, stir fry the blended paste until fragrant and oil separates from the paste, then add in the frying ingredients, stir fry for about a minute. Add the chicken, 1/3 of the potatoes and lemon grass. Mix well.
  3. Add in the water or chicken stock and salt. Make sure the paste is not sticking to the bottom of the pan. Mix well. Bring to a boil, cover and lower the heat to simmer for 20 mins. Stir the curry a couple of times so as it doesn’t stick to the bottom of the pot.
  4. Add in the rest of the potatoes, crushed tomatoes and sugar. Bring it back to simmer for another 15 mins or until potatoes and chicken are done. Add in coconut cream and turn up the heat to boil for another 3 mins. Skim off any excess fat. Served with rice, bread or noodles.
Recipe Notes

I used chicken thigh, drumstick and breast for my curry. If you choose to use only chicken breast, slice chicken into 1/4 inch thick, put in together with all the other ingredients in step four, except for coconut cream. Simmer for 15 mins or until chicken and potatoes are done, then add in coconut cream and boil for another 3 mins.

If you are using water, use chicken with bones. It makes the stock that will flavor the dish during cooking.

If you’re using only chicken breast, i would suggest using chicken stock or chicken stock cubes.

For the curry powder (masala), I used Babas Brand for Meat, you can use any chicken or meat curry powder. If you cannot find any meat curry powder in your area, you could order it online.

Using sugar is not to sweetened the dish. Just like salt, it is used as a seasoning to round out the flavors of any savory dish. Similar to adding salt into some desserts, breads and cakes makes the flavors sparkle when you take your first bite.

 

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