Chinese New Year, Festive Cooking, Malaysian/ Chinese Cuisine, Poultry, Recipes

Malaysian Style Chicken Curry Recipe

Curry chicken is a favourite food of mine and goes really well with rice, roti canai, roti jala, bread and etc etc.

There are so many different types of curry chicken just in Malaysia itself. Different ethnic have their own version, and it even varies from states to states. The same goes to different countries.

However, the thought of making curry from scratch sometimes makes me feels so lazy. Why? If you noticed, most Malaysian style curry needs a wet spices that are grind finely, preferably using a mortar and pestle. The wet spices are the most important ingredients to make a good and fragrant curry. They usually consists of a variety of spices such as cinnamon, coriander, belachan (dried shrimp), lemongrass and etc etc depending on which style of curry you are cooking. Therefore, the preparation for the wet spices can be quite time consuming sometimes, and not a good option when time is limited.

Of course, if you are hardworking enough, you can always make the wet spices ahead of time and keep it in the freezer. That is also provided you have enough freezer space. Another option is to use the ready made wet spices that are widely available in the supermarket or Asian grocers.

Nowadays, I hardly use any ready made ready made wet spices. Instead I make use of the readily grind curry powder to speed up my curry cooking process a little bit. My favourite brand of curry powder are Ayam and Baba’s. Both of this brand are easily available in most Asian grocer in Auckland. They are also my must have items in my pantry.

With the help of curry powder, all I need is to just grind some onions, garlic, galangal, turmeric and chilli to make my wet paste. Sounds easier to you now? 😂😂 Scroll down for the recipe.

 

 

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INGREDIENTS 
Serve 6 – 8

Wet Spices
10 – 15 pcs dried chillies
5 – 6 pcs shallots
1″ galangal
1″ turmeric
1″ ginger

1/4 cup cooking oil
3 – 4 sprigs curry leaves
3 – 4 stalks lemongrass
3 tbsp curry powder
1/4 cup water, OPTIONAL

1.2 – 1.5kg chicken
3 – 4 medium potatoes

1 1/2 cup thin coconut milk
1/2 cup water , OPTIONAL

1 tsp sugar
1 tsp light soy sauce
Salt, to taste

1. Remove the seeds from dried chillies, and soak in hot boiling water until soften. Drain and set aside.

2. Using a food processor, add in soaked dried chillies, ginger, galangal, turmeric, and shallots. Grind it until it become a fine paste.

3. Cut the potatoes in large cubes. Remove the curry leaves from it’s stalk and smash the lemongrass with the back of a cleaver.

4. Chop the chicken into your preferred sizes.

5. Heat up the wok with cooking oil, add in curry leaves and lemongrass. Sauté until fragrant.

6. Add in the wet spices, and mix it well.

7. Add in the curry powder and mix well. Continue to sauté until oil splits.

* Add in 1/4 cup of water if the mixture is too dry. This is to prevent the spices from being burnt.

8. Add in the chicken, and mix until all are well coated with the wet spices. Continue to cook until the chicken turn white.

9. Pour in the thin coconut milk and mix well.

*Add in additional 1/2 cup water if it’s too thick. 

10. Add in the potatoes and mix well.

11. Cover and continue to simmer over low heat until the chicken are cooked and potatoes are tender.

12. Lastly season it with sugar, light soy sauce and salt to taste. Serve immediately.

Malaysian Style Chicken Curry Recipe

  • Servings: 6 - 8
  • Difficulty: Medium
  • 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

  • Wet Spices
  • 10 – 15 pcs dried chillies
  • 5 – 6 pcs shallots
  • 1″ galangal
  • 1″ turmeric
  • 1″ ginger
  • 1/4 cup cooking oil
  • 3 – 4 sprigs curry leaves
  • 3 – 4 stalks lemongrass
  • 3 tbsp curry powder
  • 1/4 cup water, OPTIONAL
  • 1.2 – 1.5kg chicken
  • 3 – 4 medium potatoes
  • 1 1/2 cup thin coconut milk
  • 1/2 cup water , OPTIONAL
  • 1 tsp sugar
  • 1 tsp light soy sauce
  • Salt, to taste

Directions

  1. Remove the seeds from dried chillies, and soak in hot boiling water until soften. Drain and set aside.
  2. Using a food processor, add in soaked dried chillies, ginger, galangal, turmeric, and shallots. Grind it until it become a fine paste.
  3. Cut the potatoes in large cubes. Remove the curry leaves from it’s stalk and smash the lemongrass with the back of a cleaver.
  4. Chop the chicken into your preferred sizes.
  5. Heat up the wok with cooking oil, add in curry leaves and lemongrass. Sauté until fragrant.
  6. Add in the wet spices, and mix it well.
  7. Add in the curry powder and mix well. Continue to sauté until oil splits.
  8. Add in the chicken, and mix until all are well coated with the wet spices. Continue to cook until the chicken turn white.
  9. Pour in the thin coconut milk and mix well.
  10. Add in the potatoes and mix well.
  11. Cover and continue to simmer over low heat until the chicken are cooked and potatoes are tender.
  12. Lastly season it with sugar, light soy sauce and salt to taste. Serve immediately.

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