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Tuesday, July 22, 2014

Malaysian Chicken Curry #2

N started traveling again for his job and I am trying to put A back into routine, with mom and brother visiting the last 3 months and N working from home the last few weeks. A's bedtime has been greatly affected, he was having so much fun playing with everybody that he fights his sleep every night until much later. It is really not to my liking, I am at the opinion that toddler should go to bed around the latest 8.00 pm, he has been pushing it to 9.30-10.00 pm almost every night!

I started putting him earlier to be the last two days, it was tough as he protest and will do everything he could to stay awake when I brought him into bed. I guess I just have to persist and keep trying!

So coming back to this curry that I am posting today. It has been long time since I last cook Malaysian Curry, the reason mainly due to that some of the essential ingredients, especially the fresh herbs are not easily available. Even if I do find them, they are scattered in different Asian supermarkets around town that I have to make various shopping trips to gathered them all.

One day last week I was browsing on the internet and bumped into a Malaysian blog post that explained if you simmered the curry powder slowly until the oil breaks, a very tasty curry can be produced with having to add so many types of fresh herbs! I mentally noted the cooking method and prepared the curry the next day.

It was indeed really delicious and taste even better the day after! 

Thank you Madam Azie of for this great idea!

2 lbs of chicken (cut into 2 inches pieces)
3-4 potatoes (cut into pieces)
1 onion (thinly sliced)
3-4 cloves of garlic (roughly chopped)
3 tbsp of Babas brand Curry powder or Homemade Curry powder
1 tsp of chili powder or 1-2 tsp of home made chili paste  Optional
1 stick of cinnamon stick
2-3 cloves
1 star anise
1/2 cup of cooking oil
1 cup of thick coconut milk (or 1 packet of coconut cream powder dissolved into 1 cup of water)

1 tsp sugar
1 1/2 tsp salt

1. In a cooking pot heat up 1/2 cup of cooking oil, add cinnamon stick, cloves & star anise and saute for 1 minute until fragrant, add in sliced onion and chopped garlic, saute till onion softened and translucent.

2. Turn the heat to medium and add in curry powder, stir well and turn the heat to medium low, continue cooking until oil breaks at the side, it takes about 5 minutes or more, make sure the curry powder is well cooked, to check this, make sure you see some oil "breaks" out at the edge of the pot.

3. Add the chicken pieces and stir well until all chicken pieces coated with the curry paste/powder. Add in potato pieces. Continue cooking at medium for about 5 minutes until chicken changes color, pour in about 1 cup of water, bring to boil and cover with lid, lower heat and simmer for 10-15 minutes.

4. Add in coconut milk, season with salt and sugar, continue cooking for another 10 minutes or until gravy thickened. Check and adjust the taste before switching off the stove. (Remember that the curry will further thickened after cooking, so you should target to switch off the stove when gravy is still a little runnier than you would like).

Wait for 10 minutes before serving, the curry will taste better and thicker, serve with steam jasmine rice.

中文 -- 馬來咖哩雞 #2


  1. I was so excited see this recipe. My family loves curry. I even went to a specialty food store to get all the ingredients. However, I forgot to write the name of the spices on the little bags that I purchased them in. Now I am staring at a pile of spices with odd numbers on them lol I should have been more careful...

    1. oh dear... do you want to show me the packets maybe I can help identify them?


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