Time: 30 minutes.
Malaysians love their curry. Let’s be honest, curries are wonderful cuisines. What makes Malaysian curries stands out from the Indian curries is the use of belacan (shrimp paste), asam (tamarind) and lemongrass. Malaysian curries also tend to be rich in turmeric, giving rise to a whole new flavour twist from its Indian origins.
Chicken curry is one of the most signature home curry dishes in many household. One could always find curry chicken in any restaurant that sells curry. Although boneless chicken could be used in this recipe, the bones are usually not remove from the chicken to give a richer and thicker aroma to the curry. Try it now!
- 800 g chicken drumlets (any parts are fine)
- 4 tbs meat curry powder
- 12 shallots
- 5 cloves of garlic
- 3 inch ginger
- 3 chillies
- 3 cardamoms
- 2 tsp lemongrass
- 1 tsp cloves
- 1 cinnamon stick
- 30 curry leaves
- 2 star anise
- 150 ml coconut milk
- [Optional] 3 medium potatoes
- [Optional] 2 medium tomatoes
- [Optional] Chillies / Chilli powder
- [Optional] Hard boiled eggs
1. Blend the shallots, chillies, garlic and ginger till fine and smooth. Prepare the other spices. [Though not recommended, I replaced cinnamon powder with the stick]
2. Heat up the pan with a generous amount of oil. Lightly saute the cardamoms, star anise, cloves, curry leaves and cinnamon stick for around 30 seconds. Add in the blended paste and mix in the curry powder, then saute till the oil split. This process would take around 5-7 minutes.
3. Put in your chicken drumlets and lightly fry them for about 1 minute. Pour in enough water to submerge the chicken. Add in potatoes and tomatoes if you like. Simmer with the lid on for about 12-15 minutes till the chicken are fully cooked.
4. Add in coconut milk and season with some salt and sugar – Always taste your food before your serve them! Serve your curry with white rice or bread now!
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