Malaysian/ Chinese Cuisine, Poultry, Recipes

Malay Style Chicken Curry Recipe

Growing up in Malaysia, a multi ethnic and multi cultural country, there are many different version of a particular dish with the same name. Just chicken curry itself,  there are many different types available depending on each household and ethnics. The different usage of spices and ingredients makes each chicken curry has it’s own distinctive flavours, be it Nyonya, Indian, Mamak, Malay or Chinese styles.

Nowadays, there are many different ready made curry paste that are available in the supermarkets or Asian groceries stores. Each and every packets of ready made curry paste taste differently too. Which is your favourite brand? Apart from the ready made wet curry paste, chicken curry can also be made using curry powder too. The famous curry powder brands from Malaysia that I like to use in my cooking are Ayam, Baba’s or Alagappa’s. This is also the method that I will be using for today’s recipe sharing. Additional spices are also needed to further enhance the flavour with this method.


This is a Malay style chicken curry, which uses a combinations of dry and wet spices. Also not to forget the important element, the coconut milk which makes the curry rich and creamy in flavours. A delicious chicken curry is always a nice accompaniments with a bowl of steamy jasmine rice, roti jala, roti canai, nasi kunyit and etc etc. What do you like to eat your chicken curry with?

 

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

 

INGREDIENTS 
Serves 6 – 8

1.2 – 1.5 kg chicken
1/2 garlic bulb
2 onion
2″ ginger

7 – 10 tbsp curry powder
1 tsp salt
Water

1/2 cup cooking oil
6 stalks lemongrass
2 cinnamon sticks
3 star anise
5 cardamom pods
8 cloves
4 sprigs curry leaves
1 cup thin coconut milk

1/4 cup thick coconut milk
Salt, to taste

1. In a food processor, add in onion, garlic and ginger. Blend them finely.

2. In a bowl. Add in curry powder and salt.

*I am using Baba’s meat curry powder in this recipe.

3. Add in enough water to make a smooth paste.

4. Heat up a wok with cooking oil.

5. Add in the blended onions, and stir fry for 1 – 2 minutes over medium heat.

6. Add in lemongrass, star anise, cinnamon sticks, cloves, and cardamom pods into the wok. Mix well and stir fry for another 1 – 2 minutes.

7. Then add in curry powder and curry leaves. Mix well, and stir fry until the oil splits.

*Add in a little bit of water at a time, to prevent the spices from being burnt if it’s too dry.

8. Add in the chicken, and stir fry until they turn white colour.

9. Peel and cut the potatoes into big chunks.

10. Add in thin coconut milk, pandan leaves and potatoes. Simmer the chicken for another 30 minutes or until the chicken are cooked.

11. Lastly add in the thick coconut milk, and simmer for another 5 minutes. Serve immediately.

Malay Style Chicken Curry Recipe

  • Servings: 6 - 8
  • Difficulty: easy
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 1.2 – 1.5 kg chicken
  • 1/2 garlic bulb
  • 2 onion
  • 2″ ginger
  • 7 – 10 tbsp curry powder
  • 1 tsp salt
  • Water
  • 1/2 cup cooking oil
  • 6 stalks lemongrass
  • 2 cinnamon sticks
  • 3 star anise
  • 5 cardamom pods
  • 8 cloves
  • 4 sprigs curry leaves
  • 1 cup thin coconut milk
  • 1/4 cup thick coconut milk
  • Salt, to taste

Directions

  1. In a food processor, add in onion, garlic and ginger. Blend them finely.
  2. In a bowl. Add in curry powder and salt.
  3. Add in enough water to make a smooth paste.
  4. Heat up a wok with cooking oil.
  5. Add in the blended onions, and stir fry for 1 – 2 minutes over medium heat.
  6. Add in lemongrass, star anise, cinnamon sticks, cloves, and cardamom pods into the wok. Mix well and stir fry for another 1 – 2 minutes.
  7. Then add in curry powder and curry leaves. Mix well, and stir fry until the oil splits.
  8. Add in the chicken, and stir fry until they turn white colour.
  9. Peel and cut the potatoes into big chunks.
  10. Add in thin coconut milk, pandan leaves and potatoes. Simmer the chicken for another 30 minutes or until the chicken are cooked.
  11. Lastly add in the thick coconut milk, and simmer for another 5 minutes. Serve immediately.

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