Marinate chicken with Malaysian curry powder and light soy sauce for 15 minutes.
Soak dry red chilies for 15 minutes.
Blend shallots, garlic cloves, ginger, macadamia nuts, and soaked dry red chilies with Malaysian curry powder.
Heat oil over medium flame and add the blended curry paste, cooking until the raw smell dissipates.
Add chicken and coat well, then add water and cook over high flame until boiling.
Add boiled potatoes, onion, lemongrass stalk, and curry leaves. Once boiling, lower the heat and simmer for 20 minutes.
Add coconut milk, and cook for another 5 minutes. Season with salt and sugar to taste, then give a final mix.
Serve with bread or rice.
Ingredients
Directions
Marinate chicken with Malaysian curry powder and light soy sauce for 15 minutes.
Soak dry red chilies for 15 minutes.
Blend shallots, garlic cloves, ginger, macadamia nuts, and soaked dry red chilies with Malaysian curry powder.
Heat oil over medium flame and add the blended curry paste, cooking until the raw smell dissipates.
Add chicken and coat well, then add water and cook over high flame until boiling.
Add boiled potatoes, onion, lemongrass stalk, and curry leaves. Once boiling, lower the heat and simmer for 20 minutes.
Add coconut milk, and cook for another 5 minutes. Season with salt and sugar to taste, then give a final mix.
Serve with bread or rice.
Main Ingredients
- Chicken:
- Cut into bite-size pieces to be the main protein in the dish.
- Coconut Milk:
- Use to create a rich and creamy base for the curry sauce.
- Impart a distinctive flavor and texture to the dish.
- Curry Powder:
- Mix together a blend of spices, including turmeric, cumin, coriander, and cinnamon, to create the base flavor of the curry.
- Onions:
- Use as a base for the curry sauce.
- Sauté until softened before other ingredients are added.
- Ginger and Garlic:
- Mince or grate to add depth of flavor and aroma to the curry.
- Add to the sauce.
- Turmeric:
- Use to give the curry its yellow color.
- Add a distinct flavor to the curry.
- Cumin, Coriander, and Cinnamon:
- Use to add depth of flavor and aroma to the curry.
- Typically add in smaller quantities to the curry powder.
- Candlenut:
- Use to add a nutty flavor and creamy texture to the curry.
- Typically ground or blended to add to the curry paste or curry powder.
Tips
- Grind the ingredients together in a food processor or mortar and pestle to make the curry paste.
- Check the ingredients of store-bought curry powder and adjust the amount used to your personal taste.
- Use full-fat coconut milk for a richer and creamier curry.
- Sauté the onions until softened before adding the rest of the ingredients to create a flavorful base for the curry sauce.
- Cook the chicken in the curry sauce until fully cooked and tender.
- Thicken the sauce by adding cornstarch or coconut flour.
- Adjust the amount of salt and sugar to your personal taste.
- Make it spicier by adding more chili powder or fresh chilies to the curry paste or curry powder.
- Use vegetables such as potatoes, carrots, bell peppers, or tofu as a substitute for chicken for a vegan or vegetarian version.
- Serve the curry with steamed rice or naan bread for the full experience.
FAQs
Q. What is different about Malaysian curry?
A: Malaysian curry stands out for its unique blend of spices, including turmeric, cumin, and coriander, complemented by the use of coconut milk and distinctive ingredients like lemongrass. The diverse culinary influences and regional adaptations contribute to the rich and flavorful character of Malaysian curry.
Q. Can I use a different type of meat instead of chicken?
A: Yes, you can use other types of meat such as beef, lamb, or pork in this recipe, just adjust the cooking time accordingly.
Q. Can I use light coconut milk instead of regular coconut milk?
A: Yes, you can use light coconut milk, but keep in mind that the curry may not be as rich and creamy.
Q. Can I use fresh spices instead of curry powder?
A: Yes, you can use fresh spices such as turmeric, cumin, coriander, and cinnamon instead of curry powder. Just adjust the measurements accordingly.
Q. Can I make this recipe vegan/vegetarian?
A: Yes, you can use vegetables such as potatoes, carrots, bell peppers, or tofu as a substitute for chicken.
Q. How long does it take to make this recipe?
A: It typically takes about 30 minutes to prepare the ingredients and about 30 minutes to cook the curry.
Q. How can I make the curry spicier?
A: You can add more chili powder or fresh chilies to the curry paste or curry powder to make it spicier.
Q. Can I store leftovers in the fridge?
A: Yes, you can store leftovers in an airtight container in the fridge for up to 3 days.
Q. Can I freeze this Malay Chicken Curry?
A: Yes, you can freeze the curry in an airtight container for up to 3 months.
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