Malaysian Creamy Chicken Curry

Source : 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 Stirrin...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : February 28, 2022

Step:

  1. 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.

  2. 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,

  3. 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.

  4. 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.

  5. Serve with lace crepes (recipe added) or ghee rice if you prefer or bit of both.


Ingredients

  1. Spice A:
  2. 4 cardamom pods
  3. 3 cloves
  4. 2 inches cinnamon stick
  5. 2 star anise
  6. 2 stalk curry leaves
  7. Spice B (coarsely pound in pestle and mortar or use blender)
  8. 5 shallots
  9. 3 inches fresh ginger
  10. 2 garlic cloves
  11. Spice C (mixed to form a paste)
  12. 3 1/2 tbsp coriander powder
  13. 2 tbsp chilli powder
  14. 2 tsp cumin powder
  15. 1 tsp turmeric
  16. 1 tsp fennel powder
  17. 1/4 cup water
  18. Other ingredients
  19. 4 tbsp. vegetable oil
  20. 1 whole chicken cut to preferred sizes or 500 grams chicken thigh fillet cut into small pieces
  21. 3 medium potatoes
  22. 2 plum tomatoes
  23. 1 can thick coconut milk
  24. 100 ml single cream (optional)

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