MALAYSIAN CHICKEN CURRY

Recipe Notes:

• I used a mixture of chicken thigh, drumstick and wings in this recipe. These parts of the chicken have more flavor and will make the curry much tastier.

• I used large dried chilies in this recipe. These large dried chilies have less heat and will give the curry a beautiful red color.

• I used Alagappa’s meat curry powder in this recipe. You could use any other curry powder that you prefer.

• I used Coconut Oil in this recipe. You could use any other types of oil that you prefer.

• I cooked the blended mixture and paste mixture together until the oil is separated. Water is then added, and the mixture continue to be cooked until the oil is again separated (for the second time). Cooking the mixture twice this way will give the chicken curry a much richer flavor.

• I added ground coriander, ground cumin, cinnamon quill, star anise, green cardamom and star anise in this recipe. These spices will give that extra notch to both the flavors and fragrance of the curry.

• I used Yukon Gold Potatoes in this recipe. Yukon Gold potatoes have a rich and creamy texture. You could use any other types of potatoes that you prefer. It is recommended to cut the potatoes into a large size so that they will turn soft when the chicken is cooked through at the same time.

• It is recommended to let the chicken curry rest after cooking for at least 30 mins. This way the chicken curry will taste smoother and have a more rounded flavor.

INGREDIENTS FOR MALAYSIAN CHICKEN CURRY

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(Serves 4-6 peoples)

✅️ ±1.3 Kg Chicken, cut

✅️ 1 Litre Coconut Milk

✅️ 150 Gm Coconut Oil

✅️ 5 Tbsp Meat Curry Powder

✅️ 2 Tbsp Ground Coriander

✅️ 1 Tbsp Ground Cumin

✅️ 5 Large Dried Chilies, deseeded and softened

✅️ 3 Stalks Curry Leaves

✅️ 2 Stalks Lemongrass, 10cm from bottom only

✅️ 2 Large Potatoes, peeled and cut into quarters

✅️ 1 Stick Cinnamon Quill

✅️ 3 Florets Star Anise

✅️ 5 Pods Green Cardamom

✅️ 7 Cloves

✅️ 5 Bulbs Shallots, peeled and halves

✅️ 1 Bulb Garlic, peeled

✅️ ±50 Gm Ginger, peeled and cut

✅️ ±15 Gm Turmeric, cut

✅️ ½ Cup Water

✅️ 1 Tsp Salt

METHOD OF PREPARATION:

1. Cut the dried chilies to remove their seeds and soaked them in warm water to soften. Cut the lemongrass 10cm from its bottom and discard the green portion. Cut the lemongrass into halves and crush them with a pestle before transferring them to a bowl and then set aside. Blend the shallots, garlic, ginger, turmeric and softened dried chili prepared earlier with 100ml of water into a fine paste and set aside. Mix the meat curry powder with ground coriander and ground cumin in a big bowl with 150ml of water and stir to a paste.

2. Add the coconut oil in a pot and stir them over MEDIUM heat until the oil is melted. Use a wooden chopstick to check if the oil is HOT and ready for frying. Add the blended mixture prepared earlier to the pot and stir them for 2 to 3 mins, until they are slightly dry. Add the paste mixture prepared earlier and stir the mixture thoroughly. Constantly stir the mixture until oil is separated, carefully not to burn the bottom.

Add ½ cup of plain water to the pot when oil starts to separate. Continue to stir and scrape the brown bits off the bottom of the pan until oil is separated again. Add the cinnamon quill, star anise, green cardamom, cloves, lemongrass (prepared earlier) and curry leaves to the pot. Stir them together to mix well. Constantly stir for 2 to 3 mins or until most of the liquid has evaporated.

Add the chicken to the pot and stir them to mix well for 1 min. Add the potatoes and continue to stir for another 1 min before adding the salt. Stir the mixture to mix well and add the coconut milk to the pot. Continue to stir until they are thoroughly mixed. Bring the curry to a boil over HIGH heat. Once boiling, briefly stir the mixture and reduce heat to LOW. Cook uncovered over LOW heat for 35 mins or until the chicken is cooked through and the potatoes are soft.

3. After 35 mins, switch the heat OFF and cover the pot with its lid. Let the chicken curry rest for at least 30 mins before serving.

4. After 30 mins, voila! The beautiful Malaysian Chicken Curry is now ready to be served. Garnish the chicken curry with sliced chilies and coriander leaves and serve them with a warm bed of rice.

RECIPE PHOTO GALLERY