Wednesday, May 6, 2009
Malaysian Chicken Curry
Malaysians love their curry. Indian, Chinese and Malay curries are equally tasty. It great eaten with rice, rotis, or western type bread. I made mine last night with French bread to swab up every little bit of the delicious curry. The quality of the curry lies on the type of curry powder you choose to use.
This recipe yields 4-6 servings
1 chicken, cut into small parts
5 garlic, finely chopped
3 inch ginger, finely chopped
1 big onion, finely chopped
1 star anise
1 cinnamon stick
6 tbsp chicken curry powder, mixed with water to form a thick paste
1 1/2 cup whole milk (most curries are made with coconut milk)
6 potatoes, cut into chunks
Salt, to taste
1) In a hot pot, pour in a generous amount of oil (about 1/2 cup). When the oil is hot enough, add in garlic, ginger and onion. Stir for 30 seconds.
2) Add in star anise, cinnamon stick and cloves. Stir all ingredients until golden brown.
3) Add in curry paste. Stir regularly until oil becomes separate from the paste.
4) Add in the chicken. Stir until all is coated with the paste.
5) After 5 minutes, add in milk and stir well. Add in water to obtain the right consistency depending on your taste and preference.
6) Add potatoes and salt. Cook until chicken and potatoes are soft and tender.
7) Serve with rice or bread.