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Malaysian Chicken Curry

27 Mar

Chicken curry ranks right up there when you’re talking about popular Malaysian cuisine. In almost every potluck or party, chicken curry, with or without potatoes, will be there. It’s a time-consuming dish to make if you’re making it from scratch. There are spices to pound or grind before cooking them till the spices turn into a fragrant paste. The paste is the all-important base of the curry. Needless to say, I’ve never attempted to make it from scratch. Nowadays, we have the convenience of packaged curry paste. However, Malaysian curry paste wasn’t available in supermarkets here till a few years ago. I’m very glad T & T brings in Tean’s Chicken Curry Paste. It’s delicious and authentic, no more missing chicken curry from home! I add in lemon grass and curry leaves for extra flavour.

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Malaysian Chicken Curry with Potatoes

1.5 kg chicken meat, cut into bite-sized pieces (bone-in, skinless pieces)
3 tablespoons curry powder
2 tablespoons kosher salt**
1 packet curry chicken paste (200g)
2 medium potatoes, cut into big chunks
1 red onion, cut into thick wedges
2 stalks lemon grass, bruised
A few sprigs of curry leaves
500ml water
200 – 300ml coconut milk, use more or less depending on how creamy you like your curry (I used Aroy-D canned coconut milk)

1. Marinade the chicken with the curry powder and salt for at least an hour.

2. Heat some oil in a Dutch oven or a wok and stir-fry the curry paste and potatoes for 5 minutes.

3. Add in the marinated chicken and cook till the chicken is cooked on the outside. This is to seal in the chicken juices.

 

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4.Add in the onions, lemon grass, curry leaves and water. The water should just cover the chicken and potatoes.

5. Bring to a boil, cover, reduce the heat and simmer for 25 to 30 minutes until the chicken is cooked through and the potatoes are tender.

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6. Add in the coconut milk and simmer for another 10 minutes. The coconut milk is added only at the end as the flavour of the coconut milk will be cooked away if added too early. Taste and season with salt if necessary.

7. Serve with white rice or roti paratha (flat bread).

** The salt can be omitted if you want to reduce the salt content in this dish.

 

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6 Comments

Posted by on March 27, 2011 in Cooking, Food

 

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6 responses to “Malaysian Chicken Curry

  1. kitchen flavours

    March 30, 2011 at 10:20 pm

    I can almost smell the delicious aroma of the curry from your cooking pot! Looks really good. Great that you are able to find the packaged curry paste, it certainly makes it easier if you have the sudden urge for curry. But I have never heard of Tean’s Chicken Curry Paste, is it from Malaysia? Have a nice day!

     
    • Ker-Yng

      March 30, 2011 at 11:13 pm

      Thanks and yes, it’s made in Malaysia. Thanks for stopping by. :)

       
  2. Betty @ scrambled hen fruit

    March 31, 2011 at 11:01 pm

    Yum…I do love a good curry- that curry paste sounds like a great time saver!

     
  3. Mary

    April 5, 2011 at 10:15 pm

    I love every variety of chicken curry and this one sounds especially fabulous. I’ll have to look out for that curry paste so I can try this one.

     
  4. Alice

    April 7, 2011 at 2:47 am

    Love the look of this. I’m really beginning to get into Asian foods now and look forward to being able to try my own versions of things like this delicious looking curry. Thanks for sharing!

     
    • Ker-Yng

      April 7, 2011 at 10:26 am

      Thanks, Alice. I wish you a delicious journey into Asian foods. Come by again!

       

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