Malaysian Curry Chicken
Many people have their own secret recipe to cook Curry Chicken. Some people will increase the spiciness of chilis, some will add dried shrimps for more flavour. And the Belacan is for more "Ohm" after taste, Candlenuts is for thicker and aroma. Add these ingredients can enhance their favourite flavours.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 700 g Chicken Meat
- 700 g Chicken Meat
- 300 g Potatoes
- 300 g Potatoes
- 2 Star Anise
- 2 Star Anise
- 1 Cinnamon Stick
- 1 Cinnamon Stick
- 2 sprigs Curry Leaves
- 2 sprigs Curry Leaves
- 200 ml Coconut Milk
- 200 ml Coconut Milk
- 700 ml Water
- 700 ml Water
- 1 tsp Salt
- 1 tsp Salt
- 15 Dried Chili
- 15 Dried Chili
- 1 stalk Lemongrass
- 1 stalk Lemongrass
- 2 Candle Nuts
- 2 Candle Nuts
- 2 tbsp Curry Powder
- 2 tbsp Curry Powder
- 100 g Shallots
- 100 g Shallots
- 20 g Garlic
- 20 g Garlic
- 10 g Ginger
- 10 g Ginger
- 15 g Turmeric
- 15 g Turmeric
- 10 g Belacan
- 10 g Belacan
- 60 g Cooking Oil
- 60 g Cooking Oil
Instructions
- 1
Wash dried chillies and soak for 15 minutes, then cut into pieces for later use.
- 2
Peel, dice and soak potatoes in brine. (Soak in brine can prevent potatoes oxidized)
- 3
Cut lemongrass, shallots, garlic, ginger and turmeric into small pieces.
- 4
Put all the INGREDIENTS B into a food processor, pound until smooth.
- 5
Turn medium-low heat, pour in curry paste, sauté until some oil separated(pecah minyak), then add in curry leaves, star anise and cinnamon stick, continue to sauté until fragrant and the colour turn dark.
- 6
Add in potatoes and chicken meat, stir well. Then add in the water.
- 7
Cook until potatoes soft, then pour in coconut milk and salt.
- 8
Mix well and cook until boiling, then it is ready to serve.