Friday, February 11, 2011
Malaysian Chicken Curry
Many of my friends here in US love the Roti canai and Chicken curry in the local Malaysian restaurant. To my Malaysian taste butt, their curry is far from authentic.
I brought with me some Malaysian Curry powder last time I visited Malaysia, and made this Chicken curry couple of times for our friends. And guess what? Everybody loves the real Malaysian Chicken curry!
2 lbs Chicken thigh, cut into 2 inches pieces
1 Cinnamon stick
2 Medium size star anise or 1 large
2 Cardamom pods (slightly pounded)
2 Medium size potato ( remove skin and cut into wedges)
Around 15 Curry leaves
Salt to taste
3 tbsps Baba's meat curry powder（As shown in picture），else, just any meat curry powder from the shop
3 tbsps Coconut milk powder/ 1 cup of frozen coconut milk.
To blend into paste:
3/4 inch ginger root
3 cloves of garlic
1 tsp of chili powder (Reduced for lesser heat)
3 Candle nuts/6 cashew nuts/3 macadamia nuts
First marinate the chicken pieces with a pinch of pepper powder and some salt for about 20 minutes, in a cooking utensil, add one tablespoon of oil, throw in the cinnamon stick, star anise and cardamom pods, stir until fragrance.
Now pour in the spices paste we blend together just now, cook until water reduced and the paste thickened, now add the curry leaves, 3 tbps of curry powder, stir well, add chicken piece, and reduced heat to medium low, slightly toward the lower side. This is crucial as this step is to cook the chicken pieces till its grease come out. This may take about 10 minutes or so, depending on your stove.
It helps to leave the lid on.
When the oil starts showing at the edge of chicken pieces, add the potato pieces, stir well and cover the lid, cook for another 3-5 minutes.
Dilute the coconut milk powder in 1 cup of warm water, pour over the chicken pieces, stir well, and bring it to boil, reduced the heat to low and simmer the curry for about 35 minutes, DO NOT boil the curry at high heat, this will make the chicken tasteless and texture dried.
Seasoned with salt before serving, allowed the chicken curry to sit for about 20 minutes after cooking would let the gravy thickened and become creamier, in another word, tastier!
I love to serve this with Kawan Brand Malaysian Paratha... its the best combination, ever!
This is how the curry looks 30 minutes after cooking.... it taste even better the next day!
中文版，For Chinese, click--》马来咖喱鸡