4.4K
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.
Home Style Chicken Curry
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.
Tap or Hover to Adjust Servings
Ingredients
- 1.5 kg chicken, cut into bite size (I used 7 chicken whole legs)
- 4 potatoes, cut into bite size (parboiled)
- 12 stalks of curry leaves
- 2 star anise
- 5 tablespoons oil
- 400 ml coconut milk or santan, from 2 coconuts
- Salt and pepper to taste
Ingredients to grind:
- 12 in dried chillies, soakedhot water
- 5 red chillies
- 5 tablespoon meat curry powder + red chili powder, 4:1 ratio for meat curry and 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, chopped, upper part only
- piece Aof shrimp paste, toasted
- 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.
- 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.
Instructions
Parboil potatoes:
Enjoy!
Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!
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!
3 comments
Hi, I’m confused. Is the ground onion supposed to be mixed into the spice paste?
It seems that the first step is to fry the ground onions first?
Fully agree with you. Thanks for the comment. Esther
The curry chicken & potato is always nice ~ even the aroma makes the stomach growling!