It’s the time of the week again, to cook for my cell group. So I tried something new again. I like the simple Malaysian curry chicken taste so I gave it a try. Initially I wanted to use the instant paste then I thought why not try to make it from scratch. Browsing through some recipes online gave me an idea of the ingredients needed and it was quite similar in all recipes. This time I went to the wet market to get a fresh chicken. So what’s the difference fresh chicken and frozen chicken? I think the meat is more tender but of course it’s more pricey. I miss eating chicken in Malaysia because they are fresh and juicy yet less fat and nicer. The curry chicken turned out pretty well. My cell members liked it. Only I found it a little too spicy 😛 I think my threshold for spiciness has dropped down a few levels ;(.
1 chicken, cut into small to medium pieces
2-3 potatoes, peel and cut into 6 each
6 small onions
4 cloves of garlic
1-2 inches ginger
2 stalks of lemongrass
2 tsp of mixed spices
1 tsp cardamom
1 cinnamon stick
1-2 star anise
a handful of curry leaves
250g Baba’s meat curry powder
400ml coconut milk
1.5-2 litres of water
4tbsp cooking oil
2-3 tsp sugar
salt to taste
1. Blend the onions, garlic, ginger, chillies and lemon grass.
2. Heat oil in a large pan over medium heat.
3. Add the blended ingredients, mixed spices, cardamom, star anise, cinnamon stick and curry leaves. Stir fry until slightly brown.
4. Add the curry powder, chicken, sugar and salt. Stir fry for 3-5mins.
5. Add water and potatoes. Let it boil.
6. Lower the heat and cook for 15mins. Add the coconut milk.
7. Boil another 15mins.
8. Serve with roti canai or plain rice.