Malaysian Chicken Curry recipe on MalaysianFood.net

INGREDIENTS :

2½-3 lb whole chicken, cut into serving size pieces

5 tbsp Malaysian meat curry powder

1-2 tbsp or to taste, chili powder

½ cup cooking oil

1 can coconut milk, combined with 2 cups water

2 potatoes, cut into 1½ inch pieces
salt
2 large onions, sliced
8 cloves of garlic
1½ inch fresh ginger, sliced

[Items in red to be ground or blended]

Cook's Note : This is a typical Malaysian chicken curry cooked at home. The meat curry powder used in the recipe has just the right blend of spices for an authentic 'Malaysian-tasting' Chicken Curry.

Each ethnic kitchen, however, has it's own variation. Additional ingredients may be added - whole spices of star anise, cloves or cinnamon stick, serai [lemongrass], fresh red or green chili peppers, buah keras [candlenut], tomatoes, lengkuas [galangal], kunyit [turmeric root], assam jawa [tamarind paste], fresh curry leaves, yoghurt or dried shrimp paste: belacan





	To Prepare : Using a mortar & pestle or blender, grind onion, garlic and ginger into a paste In a small bowl, combine meat curry powder and chili powder, add a few tbsp of water and mix into a thick paste In a wok or pot, heat oil on high, add ground paste, stir-fry until quite translucent Add curry paste, reduce heat to low, stir-fry until quite toasted and oil starts to ooze from paste - do not burn! Add chicken, bring heat up to med-high, stir to coat chicken well with curry paste Add coconut milk, season with salt, stir well Gradually bring to a boil, then reduce heat to med, simmer covered 20-25 mins, stir occasionally Add potatoes, simmer uncovered, 10-15 mins until potatoes are cooked and chicken is tender Turn off heat, skim off excess oil on surface Serve with bread, Roti Canai , Roti Jala or steamed rice Variation : Substitute with beef, pork, lamb, mutton, turkey or goat. Venison shanks are excellent for curry!