How do I make Malaysian chicken curry?
Malaysian chicken curry originated from the Indian curry. It is usually cooked with potatoes, coconut milk and yellow in color. I have tried some recipes, but they never taste like the curry back home in Malaysia!
Related posts
-
How to make a great curry chicken?
I have chicken cutlets and indian curry powder? How do I make curry chicken?
How Do You Make Chicken Curry?
i want to make some curry chicken, what part of the chicken is the best to make it?
What vegetables can I add to green curry chicken recipe?
Does any one know the recipe of a malaysian vegetable curry?
How do I make a cream based curry with chicken?
chicken curry recipe?
how do you make chicken curry?
How to make a basic Chicken Korma curry?
Is it bad not to brown the chicken when I make curry?
What are some good side dishes for chicken curry?
How do you make curry chicken and rice?
4 comments a “How do I make Malaysian chicken curry?”
Title: Malaysian-Style Chicken Curry
Yield: 1
Ingredients
6 shallots; chopped
4 lg garlic cloves; chopped
1 a; (1-inch) piece fresh
1 ; gingerroot, peeled
1 ; and chopped
2 tb water
3 whole boneless chicken
-breasts with; ski, halved (
1 ; pounds)
2 tb vegetable oil
2 tb curry powder
1 a; (14-ounce) can
1 ; unsweetened coconut
1 ; milk (1 2/3 cups)
1 1/2 c chicken broth
1 a; (3-inch) fresh
1 ; jalapeno chili,
1 ; slit in 4 places
1 cinnamon stick
1 whole clove
1 star anise
1/3 c coarsely chopped fresh
-coriander
————————–ACCOMPANIMENT——————————-
1 cooked rice
Instructions
In a food processor chop fine shallots, garlic, and ingerroot. Add water
and
puree to a paste.
Pat chicken dry with paper towels and season with salt. In a large heavy
casserole heat oil over moderately high heat until hot but not smoking and
brown chicken in 2 batches, transferring with tongs as browned to a large
plate. Reduce heat to moderately low. Add shallot paste and cook, stirring,
1
minute. Add curry powder and cook, stirring, 1 minute. Add chicken with any
juices accumulated on plate and remaining ingredients except coriander and
simmer, covered and turning chicken once, until cooked through, about 15
minutes.
Transfer chicken to plate with tongs and boil sauce gently, stirring
occasionally, until thickened, about 5 minutes. Discard cinnamon stick,
clove,
and star anise and season sauce with salt. Add chicken and coriander and
serve
over rice.
Serves 6.
Traditional Malay Chicken Curry:
Ingredients:
1 tablespoon peanut oil
1 large onion, sliced
2 medium potatoes, peeled & diced
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 kg chicken breast fillets, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
2 tablespoons chopped fresh lemongrass
2 kaffir lime leaf, finely chopped (if unavailable use 2 tsp grated lime rind)
4 small fresh red chili peppers, seeded,chopped
2 medium tomatoes, chopped
2 teaspoons caster sugar
1 (250 ml) cup water
1 (250 ml) cup coconut cream
METHOD:
Heat oil in large pan, cook onion, ginger and garlic, stirring until onion is soft. Add chicken and the potatoes, cook, stirring, until browned lightly. Stir in spices, lemon grass, lime leaves and chilli, cook, stirring until fragrant. Add remaining ingredients, simmer, uncovered, about 30 minutes or until thickened slightly. Serve with rice.
This is super good:
Do you want malay, chinese or indian malaysian chicken curry?
Try this one,
1.5kg chicken use some bones to make it tastier
3 tomatoes, quartered
1 big onion, sliced
5 to 6 tbsp oil
Spices (A):
5cm cinnamon stick
4 cloves
5 cardamons, split open and use seeds only
1 sprig curry leaves, use leaves only
Spices (B), ground and combined:
2 1/2 tbsp coriander powder
1 1/2 tbsp chilli paste
10 cloves garlic
3 1/2cm ginger
2 tsp sweet cumin (aniseed)
1 tsp ground black pepper
1/2 tsp turmeric powder
2 cups water
Seasoning:
1 1/2 to 2 tsp salt, or to taste
1 tsp garam masala
1 sprig coriander leaves
Method
Heat oil in a deep saucepan. Fry spice ingredients (A) and sliced onions till fragrant. Add ground spice ingredients (B) and stir-fry till oil rises to the surface.
Add chicken and stir-fry until well combined. Add water and simmer till chicken is half-cooked. Add tomatoes and continue to cook till gravy is rather thick and chicken is tender.
Post your comment