Recipe Description
For many Malaysians, chicken curry is one of our most reliable comfort foods.
This recipe offers you some delicious chicken curry that’s packed full of flavour.
This recipe was first published in Flavours magazine.
Recipe Ingredient
- Spice paste
- 2tbsp oil
- 5 curry leaves
- 4 cloves
- 3 coriander seeds
- 2 cinnamon sticks
- 2 star anise
- 2 shallots, chopped
- Curry
- 1 whole chicken, cut to 8 pieces
- 473ml coconut milk
- 2litres water
- 1tbsp garlic, chopped
- 1tbsp ginger, chopped
- 2 red onions, chopped
- 2 to 3 potatoes, quartered
- 3tbsp chilli paste
- 3tbsp cas-cas (poppy seeds)
- 2tbsp meat curry powder
- 2tbsp cumin powder
- 1tbsp white pepper powder
- 1tbsp turmeric powder
- 1tbsp coriander powder
- salt to taste
Instructions
- Heat the oil in a pan then add all the ingredients, except the chopped shallots. Sauté for about 2 to 3 minutes, then add the chopped shallots and fry for another 2 minutes. Set aside.
- Place all the ingredients into a pot over medium heat, stir to combine, then leave to cook for about 20 minutes.
- Ladle the curry into a bowl then pour in the spice paste.
Spice paste
Curry
To serve
