{"id":749,"date":"2012-07-24T03:42:45","date_gmt":"2012-07-24T00:42:45","guid":{"rendered":"https:\/\/zarada.net\/?p=749"},"modified":"2012-10-06T20:49:51","modified_gmt":"2012-10-06T17:49:51","slug":"malaysian-chicken-curry","status":"publish","type":"post","link":"https:\/\/zarada.net\/?p=749","title":{"rendered":"Malaysian Chicken Curry"},"content":{"rendered":"

\"My<\/p>\n

I\u2019ve cooked chicken curry Malaysian-style forever, since I first lived on my own after getting married. BUT every time I cooked it it was different! So one day many years later after we moved to Kuwait, I decided, enough was enough! I had to recipise my chicken curry. And now, every time I cook it, it\u2019s the same perfect curry!<\/em><\/p>\n

Hubby loves my chicken curry, and in our home we serve my chicken curry with anything \u2013 steaming hot white rice, roti canai (paratha) or roti jala (\u201clace pancakes\u201d). We love it as an everyday meal, during Eid or other special occasions when we have a gathering.<\/em><\/p>\n

INGREDIENTS
\nServes 2 – 3\u00a0<\/strong><\/p>\n

1 kg chicken, cut into pieces (we like it skin off)
\n<\/strong>1\/2 medium-sized onion (70 gms)
\n3 cloves garlic
\n2 1\/2 cm (1\u201d) fresh ginger
\n1 1\/2 tbsp curry powder
\n1 tsp chilli powder (optional)
\n1 large potato
\n1 piece tamarind
\nThick \u201csantan\u201d (coconut milk) made with 25 gms coconut powder and 3\/4 cup water
\nThin \u201csantan\u201d made with 25 gms coconut powder and 1 1\/4 cup water
\n1\/2 tsp salt<\/p>\n

3 cardamom
\n1 piece cinnamon approx 2\u201d long
\n1 star anise
\n3 cloves
\n1 sprig curry leaves
\nVegetable oil<\/p>\n

DIRECTIONS<\/strong><\/p>\n

Wash the chicken and drain. Peel the potato and cut into 4 cm chunks. Soak in water.<\/p>\n

Cube the onion and garlic and slice the ginger then use a blender to blend them. Add a tablespoon of water if necessary. Add the curry powder and chilli powder to the blended ingredients and mix well into a thick paste. Prepare the thin and thick \u201csantan\u201d and put aside.<\/p>\n

Heat enough oil to cover the bottom of a non-stick pot and fry the dry spices and curry leaves. When fragrant add the curry powder and blended ingredients and mix well. Add a little water and mix as its frying.<\/p>\n

When most of the liquid is gone, add one third of the thin santan and the chicken. Stir well to make sure the chicken pieces are well-coated with the curry mixture and let this cook till aromatic and \u201coily\u201d. Add the rest of the thin santan, mix well and bring to the boil on medium heat. Lower the heat, add the salt and let it simmer till the chicken is tender.<\/p>\n

In a separate pot, boil the potatoes until tender, drain and put it aside.<\/p>\n

When chicken is tender, add the thick santan and tamarind and bring to the boil, then remove from heat. The curry should \u201cpecah minyak\u201d i.e. have a coating of oil on top \u2013 see photo above.<\/p>\n

* This is where I use my little trick: instead of boiling on the hob, I transfer to a pyrex dish, cover and cook in microwave at high for 4 mins to get a perfect finish.<\/strong><\/p>\n

Add the cooked potatoes and let the curry stand for at least 15 minutes before serving. The longer the better.<\/p>\n

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