Home Style Chicken Curry

Unknown Sunday, June 29, 2014 Meat Poultry 2 comments

There are many ways of making chicken curries at home. They are so delicious and easy to make.

This is a typical Malaysian chicken curry we can cook at home. The chicken curry is thick and creamy with a lot of flavours. The meat curry paste and ingredients used has just the right blend of spices and aroma for an authentic Malaysian mamak chicken curry. Any leftovers, if any, taste even better as the flavours develop overnight.

Ingredients:

1.5 kg chicken, cut into bite size ( I use 7 chicken whole legs )
4 potatoes, cut into bite size ( parboiled )
12 stalks of curry leaves
2 star anise
5 tablespoons oil
400ml coconut milk or santan ( from 2 coconuts )
Salt and pepper to taste

Ingredients to grind:

12 dried chillies, soaked in hot water
5 red chillies
4 tablespoons meat curry powder + 1 tablespoon red chili powder (made into paste with water )

10 shallots, chopped
10 cloves garlic, chopped
1 inch ginger, chopped
1 inch galangal, chopped
1 inch turmeric, chopped
10 candle nuts, chopped
2 lemongrass ( upper part only ), chopped
A piece of shrimp paste, toasted

Method:

Heat up 5 tablespoons oil in wok. Add in the ground onion paste. Fry until the mixture releases nice aroma.
Next add in the ground curry paste and fry until the oil separates.
Add in the chicken pieces and fry chicken in the curry paste for about 5 minutes. Stir to mix well.
Next add in curry leaves and star anise.
Add coconut milk, bring to a boil and simmer for 30 minutes.
Then add in the parboiled potatoes and simmer for another 5 to 10 minutes.
Then add salt to taste.

Parboil potatoes:

Cover the potatoes with room temperature water and bring to a light boil. Boil for 10-15 minutes. Take potatoes off the heat and immerse in cool water. Let cool.

To prepare ingredients: