Ingredients for Malaysian Chicken Curry
400 g Chicken
3 tbsp Curry Powder
1 tbsp Light Soy Sauce
5 Dry Chillies
3 Candlenuts
4 Garlic Cloves
3 Shallots
1 inch Ginger
3 tbsp Oil
1 cup Water
2 Boiled Potatoes
1 Lemongrass Stalk
1 Onion, Diced
10 Curry Leaves
300 ml Coconut Milk
1 tsp Sugar
Salt as per taste
Instructions for Malaysian Chicken Curry
1
Marinate chicken with Malaysian curry powder and light soy sauce for 15 minutes.
2
Soak dry red chilies for 15 minutes.
3
Blend shallots, garlic cloves, ginger, macadamia nuts, and soaked dry red chilies with Malaysian curry powder.
4
Heat oil over medium flame and add the blended curry paste, cooking until the raw smell dissipates.
5
Add chicken and coat well, then add water and cook over high flame until boiling.
6
Add boiled potatoes, onion, lemongrass stalk, and curry leaves. Once boiling, lower the heat and simmer for 20 minutes.
7
Add coconut milk, and cook for another 5 minutes. Season with salt and sugar to taste, then give a final mix.
8
Serve with bread or rice.
Ingredients
400 g Chicken
3 tbsp Curry Powder
1 tbsp Light Soy Sauce
5 Dry Chillies
3 Candlenuts
4 Garlic Cloves
3 Shallots
1 inch Ginger
3 tbsp Oil
1 cup Water
2 Boiled Potatoes
1 Lemongrass Stalk
1 Onion, Diced
10 Curry Leaves
300 ml Coconut Milk
1 tsp Sugar
Salt as per taste