Malay Chicken Curry. From the restaurant to your doorstep. Favourite restaurants in your area, ready to take your order. Save time and buy groceries online from Season the chicken pieces with salt and pepper.

Malay Chicken Curry Fluff up and serve with the curry. Heat oil in a large, deep frying pan over medium heat. Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. You can cook Malay Chicken Curry using 28 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Malay Chicken Curry

  1. You need of Curry Powder recipe (85 cents at store).
  2. It’s of Chili powder (or Cayenne).
  3. You need of Turmeric powder.
  4. Prepare of Cumin powder.
  5. Prepare of Coriander powder.
  6. You need of Fennel Powder.
  7. Prepare of Fenugreek/Mustard Seeds.
  8. It’s of Main Ingredients.
  9. It’s of Chicken meat (deboned, skinless).
  10. Prepare of Shallots (finely chopped).
  11. Prepare of Garlic (finely chopped).
  12. You need of Ginger (finely chopped).
  13. It’s of Green Chillies (cut into pieces).
  14. You need of Red Chillies (cut into pieces).
  15. Prepare of cinnamon stick.
  16. You need of Star Anise.
  17. You need of Cardamom.
  18. It’s of Cooking Oil.
  19. Prepare of Salt.
  20. You need of Curry Leaves.
  21. Prepare of Coconut milk.
  22. You need of Tamarind slices or use 1/3 cup Tamarind juice.
  23. It’s of Optional;.
  24. You need of Potato (cubed).
  25. You need of Carrot (cubed).
  26. Prepare of Red Onion (quartered).
  27. You need of Tomato (quartered).
  28. Prepare of Coconut paste (kerisik).

Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender. Add the oil to a big pot and heat it up until hot. Add the onions and stir-fry until aromatic before adding the curry powder.

Malay Chicken Curry instructions

  1. Heat oil in wok on high heat and fry Cinnamon, star anise and cardamom until fragrant. Then Add shallots, ginger and garlic and fry until fragrant (10 seconds). Then add the curry powder and chicken. Mix well and cook until the oil separates..
  2. Add the coconut milk, tamarind slices (or juice), green and red chilies, curry leaves, salt (1 tsp) and mix well. [Optional; here is where you also add potatoes, carrots, tomatoes and onions.].
  3. Bring to a boil and turn the heat down. Cover the wok with a let to let the liquid absorb into the chicken. Cook for 20 minutes and stir every 3 to 5 minutes. Once the gravy has thicken, the dish is done..

Add the water into the pot and bring it to boil. Cooking curry chicken in a slow cooker is possible. Simply prepare the ingredients and put them into a slow cooker. Pour in the stock, add the mango chutney and bring to the boil. Boil for a couple of minutes to reduce the liquid slightly, then add the cream and curry leaves and season with salt and pepper.