#michiekitchen - HOMEMADE MALAYSIAN CHICKEN CURRY

WHAT TO COOK TODAY?

Homemade Malaysian Chicken Curry

Chicken Curry, a common delicacy in South Asia and Southeast Asia - where it is usually referred to as "Curry Chicken". There are many types of chicken curry and in Malaysia, it is usually cooked in coconut milk and paired with potatoes. 

Let's cook my version of Chicken Curry today!

INGREDIENTS: (Serves 6)

1/2 Chicken, cut into serving size pieces

4 pcs Green Chilies, remove the seeds

2 pcs Tomatoes, cut into small pieces

3 pcs Potatoes, remove the skin and cut into small pieces

A handful Curry Leaves 

3 stalks Lemon Grass

Fresh Coconut milk 

Blended red chilies paste

Cooking oil

Salt 

Sugar 

Water 

FOR CURRY PASTE (To blend into paste)

6 pcs Shallots

6 pcs Garlic 

1 inch Fresh Ginger 

1 pc Large Red Onion 

6 pcs Candlenuts / Buah Keras

SPICES

Chili Flakes 

Cinnamon stick 

Star Anise 

Green Cardamom 

Cumin Seeds

Coriander Seeds

Curry Powder 

Turmeric Powder 

A guide for you, in case you do not know how the spices look like :)

Fresh Coconut milk

Curry & Turmeric powder paste 

(Mix in a little bit of water and mix to form a paste)

HOW TO MAKE:

Firstly, clean the chicken and pat dry. Add in some curry powder and mix well. Set aside for later use.

Put all the curry paste ingredients into the blender and blend well with candlenuts to form a paste. Mix in some water to ease the blending process.

Once all the preparation works are done, heat the pan with some cooking oil. Then, add in the spices (except curry powder & turmeric powder) to cook for a while - this step releases the oil from the spices and makes your curry taste better. 

After cooking for about 1 minute under low heat, add in the blended paste together with lemon grass & curry leaves and stir. 

Keep stirring to avoid burning. When it turns slightly brown, add in the curry powder & turmeric paste and stir again for a minute.

Then, add in the chicken pieces, green chilies, tomatoes and potatoes cubes. Cook for about 5 minutes and then add in water (enough to cover the chicken and potatoes). Let it simmer under low heat for 30 minutes or until potatoes soften. 

Add in the coconut milk and let it boil for a while. 

Then add salt and sugar to taste. Your Chicken Curry is now ready to serve :)

Paired with a bowl of hot rice or you may try dipping the sauce with steamed man tou. It tastes really good! 

Happy Cooking.

#ChickenCurry #Homemade #MalaysianTaste #MichieKitchen #EasyCooking