Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, malaysian creamy chicken curry. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
In this video I am going to share with you a Malaysian Chicken Curry Recipe. This rich and creamy chicken curry is packed with flavors and is so indulging. Curry chicken varies around the world.
Malaysian Creamy Chicken Curry is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Malaysian Creamy Chicken Curry is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook malaysian creamy chicken curry using 24 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Malaysian Creamy Chicken Curry:
- Take Spice A:
- Prepare 4 cardamom pods
- Take 3 cloves
- Take 2 inches cinnamon stick
- Take 2 star anise
- Take 2 stalk curry leaves
- Make ready Spice B (coarsely pound in pestle and mortar or use blender)
- Make ready 5 shallots
- Take 3 inches fresh ginger
- Take 2 garlic cloves
- Get Spice C (mixed to form a paste)
- Take 3 1/2 tbsp coriander powder
- Prepare 2 tbsp chilli powder
- Take 2 tsp cumin powder
- Take 1 tsp turmeric
- Make ready 1 tsp fennel powder
- Prepare 1/4 cup water
- Make ready Other ingredients
- Get 4 tbsp. vegetable oil
- Make ready 1 whole chicken cut to preferred sizes or 500 grams chicken thigh fillet cut into small pieces
- Make ready 3 medium potatoes
- Make ready 2 plum tomatoes
- Take 1 can thick coconut milk
- Get 100 ml single cream (optional)
I am lucky that I am in Southern California where winter is. Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil.
Instructions to make Malaysian Creamy Chicken Curry:
- Heat the oil in a pot on medium-high heat and fry Spice A. - Once fragrant, put in Spice B and fry till slightly dry. - -
- Put in Spice C and keep stirring to ensure not to burn the mixture. Lower the heat and continue cooking the spice paste. Add a little bit of water if necessary,
- Let cook till oil separates. Add in the chicken and potatoes and stir to coat the pieces in the spice paste. If you are using smaller cuts of boneless chicken add in the potatoes and cook for 10 minutes before adding the chicken pieces.
- Add in the coconut milk and salt, bring to boil then turn the heat down and let it simmer for another 20 minutes. Throw in a bunch of coriander leaves and turn the heat off.
- Serve with lace crepes (recipe added) or ghee rice if you prefer or bit of both.
The creamy spicy curry is so delicious scooped up with the hot roti. Malaysian Chicken Curry. by: Yi Jun Loh. Walk into any curry house in Malaysia and you'll often find a sea of curries on display. There are chunky, hunky beef rendangs, turmeric-tinged hunks of ayam masak lemak (literally "fat-cooked chicken"), crimson fish curries that make your brows sweat. Coconut chicken curry is one of my all time favorite comfort foods, especially this version: Malaysian-ish coconut curry chicken.
So that’s going to wrap this up for this special food malaysian creamy chicken curry recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
