Making a traditional and authentic chicken curry would simply mean staying in the kitchen for hours, pounding fresh ingredients and so forth. These days, you’ll easily find a lot of the supermarkets selling curry powder and curry paste. But I wouldn’t recommend buying curry powder from your local western supermarket though. Try to get them from any Asian grocery or even at your Indian grocer. There are many types but I only prefer one. Baba’s Meat Curry Powder, made in Malaysia.
When I first got married to my Lebanese husband, my mother in law made a pot of chicken curry (bought locally). The taste? Well, it didn’t come close to a curry. But then again, I can’t blame her. She’s not familiar with Asian cuisine so she and the rest of the family enjoyed it thoroughly. I just ate in silence. One day, I introduced my version of chicken curry using Baba’s and she fell in love. The look on her face was priceless, it was as though she had not tasted good chicken curry in her life.
There are many types of chicken curry; dry, wet, yellow, red, brown etc. The different variety of curries made by Malay, Indian, Chinese, Indo also slightly differ from one another. This curry here, I would say its a mix between Malay and Indian. Its so yummy and literally done in 30 minutes (if you use small cuts of chicken). I usually make a big pot so I have leftovers. Serve it with some rice, prata (roti) or yellow glutinous rice and there you go, a meal for the next 3 nights.
RECIPE FOR EASY MALAYSIAN CHICKEN CURRY
Prep time: 15 mins
Cook time: 30 mins
1/2 kilo chicken, cut into small pieces (with bones)
1 medium onion, finely sliced
1 cinnamon stick
2 cardamom pods
1 medium tomato, quartered (optional)
1/3 cup coconut milk
2-3 tbsp Baba’s curry powder (I like mine really hot so I use 5 tbsp)
2 cups water
1 tsp sugar
salt to taste
4 tbsp oil
1. Heat oil and sautee onions in a medium size pot. Add all the spices and tomato and fry until fragrant for about 5 mins.
2. Add the curry powder, chicken and water and cook on a medium heat for 15 mins.
3. Pour in the coconut milk and stir until well combined.
4. Season well with sugar and salt then simmer for another 10 minutes or so.
5. Serve with rice or pratha(roti/bread).
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