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Thursday, March 13, 2014

Malaysian Chicken Curry

Many of my friends here in US like the Roti Canai and Chicken curry in one of the Malaysian restaurant here in NJ and have asked for the recipe to make it in several occasions. To a Malaysian taste buds, the curry in the restaurant is far from authentic. So I have been meaning to write a post on the kind of curry I grow up eating for a long time.

I brought with me some Malaysian Curry powder the last time I visited Malaysia, so here is my version of Malaysian Chicken curry.

2 lbs Chicken thigh, cut into 2 inches pieces
2 Medium size potato ( peel and cut into wedges)
1 Cinnamon stick
2 Medium size star anise or 1 large
2 Cardamom pods (slightly pounded)
Around 15 Curry leaves ( 1 prig)

Salt to taste (around 1 1/2 tsp)
2 tbsp Baba's meat curry powder 
4-5 tbsp Coconut milk powder/ 2 cup of frozen coconut milk.
1 tsp of brown sugar

To blend into paste:
8 Shallots
3/4 inch ginger root
3 cloves of garlic
1 tsp of chili powder (Reduced for lesser heat)
3 Candle nuts/6 cashew nuts/3 macadamia nuts

1. Marinate the chicken pieces with a pinch of turmeric powder, a pinch of pepper powder and some salt for about 20 minutes.

2. In a cooking pot, add 2 tablespoon of oil(if skinless chicken or chicken breast being used, add 1 more tbsp oil), throw in the cinnamon stick, star anise and cardamom pods, stir until fragrance.

3. Pour in the blended paste, cook until water reduced, the paste thickened and oil breaks at the edge. Add the curry leaves and 2 tbsp of curry powder, stir well and add chicken pieces.

4. Cook until the chicken pieces changes color and reduced heat to medium low, slightly towards the lower side. This is crucial as this step is to release grease from the chicken. This may take about 10 minutes or so, depending on your stove.

5. When the oil started showing at the edge of chicken pieces, add potato, stir well and cover with lid, cook for another 5 minutes.

6. Dilute coconut milk powder in 2 cups of warm water and add it to the pot, crank the heat up to rolling boil. Then reduced the heat to low and simmer the curry for about 35 minutes. DO NOT boil the curry at high, this will break the chicken and mush the potatoes.

7. Seasoned with salt and sugar before turning off the stove. Allowed the chicken curry to sit on stove for about 20 minutes after cooking, this will thickened the gravy and taste creamier.

I love to serve this with Kawan Brand Malaysian Paratha... its the best combination, ever!

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