Malaysian Curry Chicken

It may have been many, many years since I’ve lived in Malaysia, but I still get Malaysian food cravings. This is one recipe that I often use to satisfy those cravings.

Serves 4.

Ingredients

  • 1-1.5kg whole chicken, cut into pieces; or chicken pieces
  • 5 Tbs Malaysian meat curry powder
  • 1-2 Tbs or to taste chili powder (optional)
  • 2 Tbs vegetable oil
  • 1 can coconut milk, combined with 2 cups water
  • 2 potatoes, cut into 2.5cm pieces
  • Salt to taste
  • 2 large onions, sliced
  • 8 cloves garlic
  • 3.5-4cm fresh ginger, sliced.

Instructions

  1. Add onion, garlic and ginger into a blender and blend to form a paste.
  2. Heat oil in wok or casserole pot over high heat.
  3. Add onion paste to casserole pot and stir fry until quite translucent.
  4. Reduce heat to medium-low and add curry powder and chili powder and stir fry until toasted and oil starts to ooze from the paste. Be careful not to burn!
  5. Turn heat to high and add chicken pieces and stir to coat chicken with the curry paste.
  6. Add coconut milk and season with salt.
  7. Bring to a boil, then reduce heat to medium, simmer for 20-25 minutes, stirring occasionally.
  8. Add potatoes and simmer uncovered for 10-15 minutes until potatoes and chicken are cooked.
  9. Serve with bread, roti or steamed rice.