Malaysian Recipes

Malaysian Chicken Curry

This is a typical Malaysian chicken curry cooked at home. The meat curry powder used in the recipe has just the right blend of spices for an authentic 'Malaysian-tasting' Chicken Curry.

Each ethnic kitchen, however, has it's own variation. Additional ingredients may be added - whole spices of star anise, cloves or cinnamon stick, serai (lemongrass), fresh red or green chili peppers, buah keras (candlenut), tomatoes, lengkuas (galangal), kunyit (turmeric root), assam jawa (tamarind paste), fresh curry leaves, yoghurt or dried shrimp paste (belacan).

Serves 4-6 people | Prep Time: 15 Minutes | Cook Time: 30-45 minutes

Ingredients:

2 tablespoons oil
1/2 onion, diced
1 oz (25 g) curry powder for meat
1 1/2 lbs chicken, chopped into pieces
3 cups water
1 big tomato, cut into wedges, optional
2 small potatoes, peeled and cut into wedges
4 hard-boiled eggs, optional
1/2 cup coconut milk (or 3/4 cup milk)
Salt to taste



Method:

Add the oil to a big pot and heat it up until hot. Add the onions and stir-fry until aromatic before adding the curry powder. Do a few quick stirs until you smell the aroma, then add the chicken, stir to combine well, for about 1 minute. Add the water into the pot and bring it to boil. Lower the heat and add the tomatoes, potatoes and eggs. Cover the pot and let simmer for about 30-45 minutes, or until chicken becomes tender. Add the coconut milk and salt to taste and simmer for another 5 minutes or so. Dish out and serve immediately with steamed rice.