Malaysian Chicken Curry
Serves: 6
Preparation time: 15 minutes
Cooking time: 60 minutes
Difficulty: Medium
Curry
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4 shallots
6 garlic cloves
1 inch ginger
5 candlenuts
8 dried red chillies, soaked
6 tbsp Malaysian curry power (also known as “meat curry powder”)
¼ cup oil
1kg chicken pieces, bone in
3 tbsp soy sauce
1 tbsp curry powder (reserve 1 tbsp from above)
2 cups water, or enough to cover chicken
4 potatoes, peeled and quartered
10-15 curry leaves
2 stalks lemongrass, white part
1 onion, quartered
1 ½ cups coconut milk
Salt and sugar, to season
Method
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Marinate the chicken in soy sauce and curry powder. Set aside for 15 minutes.
Blitz the shallots, garlic, ginger, candlenuts, dried chillies (soak them to refresh) and curry powder. You may have to add some oil here to help it along. Alternatively you can pound it with a mortar and pestle.
Heat oil in a deep pan or wok. Add the paste and fry until fragrant and colour has changed. When it starts to split then add the chicken.
Fry the chicken for a few minutes until it is all coated in the curry paste. Then pour water until chicken is just covered. Simmer for 10 minutes.
Add potatoes, curry leaves, lemongrass and onion and cook for another 30-40 minutes until chicken is cooked through.
Add coconut milk. Stir and let it simmer for a few more minutes. Season with salt and sugar.
Serve with rice or roti canai.
