Malaysian Chicken Curry

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A few weeks ago I shared my recipe for Malaysian Curry Puffs. Today I’m sharing the curry recipe.

Malaysia is rich in it’s culture diversity, and the food takes an influence from the cuisines of it’s different ethnicities, Malay, Chinese and Indian. It is also influenced from it’s neighbouring countries, Thailand and Indonesia.

The curries in particular have a spice and depth from Indian curries, a freshness from the Chinese cuisine and a creamy coconut richness from traditional Malay and Thai food.

Malaysian food is my all time favourite - I am in my happy place sitting down to a good Mee Goreng, Roti or Laksa, and this Malaysian curry is my all time favourite - it’s a hit with the little chefs as well.

Making the curry powder is an effort but it’s worth it. I usually make 10 times the recipe at a time. If you don’t fancy making the curry powder but want to try it (and you’re Doha based), message me on gill@gillcooks.com, and you can collect a curry kit from me including the powder, additional spices and my favourite coconut milk.

Happy Cooking

gill

Malaysian Chicken Curry

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  • 3 tablespoons curry powder (see below)

  • 1 medium onion, chopped

  • 2 cloves garlic

  • 2cm piece of ginger, peeled and grated

  • 2 tablespoons vegetable oil

  • 500 grams chopped chicken

  • 425ml can coconut milk

  • 1 cinnamon stick

  • 1 star anise

  • 2 cloves

  • 2 cardamom pods

  • 4 curry leaves (optional)

Method

  1. Blend the onion, curry powder, garlic and ginger with 1/4 cup water until you get a runny paste.

  2. Fry the paste in the oil on medium low heat for a few minutes.

  3. Turn the element to medium high, Add the chicken, stir and fry for 5 minutes, stirring frequently.

  4. Add the coconut milk and extra spices, bring to the boil, lower the heat to medium low and cook for 20 -30 minutes to cook the chicken through.

  5. Serve with cooked rice and roti, I quite like to serve it with a boiled egg and freshly roasted peanut as well.

Curry Powder

  • 10 cloves, 4 cardamom (split), 6 black peppercorns, 4 white peppercorns, 1 cinnamon stick, 1 star anise, 1 bay leaf, 1 whole dried chili, 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, 2 tablespoons cumin seeds

  • 1/2 teaspoon nutmeg, 1 teaspoon turmeric

Roast the whole spices in a pan on medium heat, stirring frequently, until fragrant and toasty (about 10 minutes). Grind in a mortar and pestle or grinder. Add Turmeric and Nutmeg.