Chicken Curry
Chicken Curry is a culinary masterpiece that combines aromatic spices, rich coconut milk, and tender chicken to create a dish that’s both comforting and explosively flavorful. This dish is a celebration of Malaysia’s diverse culinary heritage, where the boldness of traditional spices meets the creaminess of coconut milk, resulting in a harmonious and delicious curry.
Ingredients:
- 1 kg chicken, cut into pieces
- 2 large potatoes, peeled and cut into chunks
- 2 large onions, finely sliced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 2 tomatoes, chopped
- 4 tablespoons Malaysian curry powder (halal)
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 can (400 ml) coconut milk
- 2 cups chicken broth or water
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions:
Prepare the Chicken: Season with salt, pepper, and turmeric powder. Set aside.
Prepare the Potatoes: Parboil until slightly tender. Set aside.
Prepare the Curry Paste: Blend onions, garlic, ginger, curry powder, and chili powder into a smooth paste.
Cooking: Sauté the curry paste, add chicken, brown, add tomatoes, coconut milk, and chicken broth. Simmer with lemongrass and kaffir lime leaves.
Serve: Remove lemongrass and lime leaves. Serve the curry hot over rice or with bread.
This Malaysian Chicken Curry is a sensory journey, offering a perfect balance of spiciness, creaminess, and depth of flavor. Whether enjoyed with family or friends, it’s a dish that captures the essence of Malaysian cuisine, making every bite a memorable experience.
