Chicken curry is a dish that crosses ethnic boundaries in Malaysia and features regularly at just about every dinner table – Jackie M, Truly Malaysian.
Most recipes that originate outside of Malaysia call for a long list of curry spices, but in reality Malaysians rely heavily on prepared spice mixes to simplify the process.
- 1/4 cup vegetable oil
- 1/2 cup pureed onion
- 1 Tbsp minced garlic
- 3 Tbsp Malaysian meat curry powder, mixed to a paste with a little water
- 1 kg chicken thigh fillets or drumsticks
- 2 thin-skinned potatoes, cut into chunks
- 1 Tbsp sugar
- 1 chicken stock cube, crumbled
- 1/4 tsp salt
- 1 1/2 tsp grated ginger
- 3 Tbsp minced lemongrass, or 1 stalk lemongrass, bruised
- 400 ml water
- 200 ml coconut cream
- Heat oil in a wok or saucepan over medium heat. If using chicken thighs, cut into large pieces.
- Sauté onion, garlic and curry paste until onion is browned and the oil separates.
- Add chicken and fry for 30 seconds. Add all remaining ingredients, cover and simmer over medium-low heat – about 15 minutes for thigh fillets or 25 minutes for drumsticks – stirring once or twice during cooking.
- Adjust seasoning to taste, serve with steamed rice and sliced cucumber.
Notes: Meat curry powder is a common Malaysian spice blend found in Asian grocery stores. It includes coriander, cumin, fennel, turmeric, star anise, cloves, cardamom and cinnamon.