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Malaysian Chicken Curry
by Rasa Sayang Spice Market Cafe (Penang, Malaysia)
Directions
Heat up oil; add in curry leaves, cinnamon stick, star anise, lemon grass and pandan leaf.
Add shallot, garlic, ginger and stir until brown and fragrant.
Add curry powder, a little bit water and stir.
Add chicken and remaining water, and continue stirring until the chicken is almost cooked.
Add coconut milk, and let it continue to simmer for another 10 minutes.
Add potatoes, red chilli and seasoning.
Ingredients
- 1 ¼ Tbs Cooking oil
- 2 Curry leaves
- 0.2 oz. Young ginger
- 0.2 oz. Garlic
- 0.35 oz. Shallot
- 1 Stalk Lemon grass
- 1 Pan dan leaf
- 1 inch Cinnamon stick
- 2 Star anise
- 1 ¾ oz. Meat curry powder
- 1.2 cups Water
- ¾ lbs. Chicken meat, diced
- 7 oz. Potato, diced and boiled
- .8 cups Thick coconut milk
- .35 oz. Red chilli
- Salt (to taste)
- Sugar (to taste)
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).