Home Style Chicken Curry

by Angie Liew

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.  

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Home Style Chicken Curry
By Angie Liew of Huang Kitchen
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
Ingredients to grind:
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Instructions
  1. Heat up 5 tablespoons oil in wok. Add in the ground onion paste. Fry until the mixture releases nice aroma.
    Heat up 5 tablespoons oil in wok. Add in the ground onion paste. Fry until the mixture releases nice aroma.
  2. Next add in the ground curry paste and fry until the oil separates.
    Next add in the ground curry paste and fry until the oil separates.
  3. Add in the chicken pieces and fry chicken in the curry paste for about 5 minutes. Stir to mix well.
    Add in the chicken pieces and fry chicken in the curry paste for about 5 minutes. Stir to mix well.
  4. Next add in curry leaves and star anise.
    Next add in curry leaves and star anise.
  5. Add coconut milk, bring to a boil and simmer for 30 minutes.
    Add coconut milk, bring to a boil and simmer for 30 minutes.
  6. Then add in the parboiled potatoes and simmer for another 5 to 10 minutes.
    Then add in the parboiled potatoes and simmer for another 5 to 10 minutes.
  7. Then add salt to taste.
    Then add salt to taste.
Parboil potatoes:
  1. 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.
    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.
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To prepare ingredients:
Wash, rinse and drain chicken.  Cut into bite size
 
 
Grind dried and red chillies.  Mix together with curry paste
 
 
Blend all the chopped ingredients
 
 
Cut potatoes into wedges and parboil
 
 
Rinse briefly 2 star anise
 
 
Wash and rinse some stalks of curry leaves
 

 

Squeeze 400ml of concentrated coconut milk
 
 
To cook chicken curry:
Heat up oil. Then fry the onions mixture for about 2 minutes.
 

 

Add the chilli paste.  Fry till it’s fragrant.
 
 
And the oil separates.
 
 
Add in the chicken pieces.
 
 
Stir fry the chicken with the curry paste for about 5 to 10 minutes.
 
 
Add in the curry leaves stalks and star anise.
 
 
Continue to fry until chicken is well mixed.
 
 
Add coconut milk, bring to a boil and simmer for 30 minutes.
 
 
Then add in the parboiled potatoes.
 
 
Continue to simmer for another 10 minutes.  Lastly add salt to taste.
 
 
Put in casserole and serve hot.
 
 
The curry is great served with nasi lemak, white rice, naan bread, roti canai or even roti jala.

 

Can also be served with yellow glutinous rice for any special occasions or celebrations.
 
 
SO …… ENJOY!

Leave a Comment

2 comments

Angie Liew June 30, 2014 - 11:24 am

Fully agree with you. Thanks for the comment. Esther

Reply
Esther Wong June 30, 2014 - 9:57 am

The curry chicken & potato is always nice ~ even the aroma makes the stomach growling!

Reply

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