Malaysian Chicken Curry

This is a great little curry to have up your sleeve if you’re running short on time. It requires very little effort and is beyond tasty! The secret is having the right MALAYSIAN CURRY POWDER – it’s pretty much all the flavouring you’ll need. You can make your own, but why bother when you can buy it is massive bags pre-made!

Be sure not to tell any guests how simple this dish is, and then bask in the compliments you’ll receive. I love this curry with plain boiled rice, but it’s even tastier when you eat it with Malaysian roti canai bread. I’m not suggesting you make your own as it’s ridiculously fiddly, but you can buy it frozen from some Asian supermarkets, so if you ever see it – snap it up with this curry in mind.

2 red onions (roughly chopped)
4 teaspoons garlic (grated)
1 teaspoon fresh ginger (grated)
5 tablespoons Malaysian curry powder
1 teaspoon chilli powder (optional)
4 tablespoons peanut oil
1 stem fresh curry leaves
1 large tomato (chopped)
1kg chicken thigh fillets (cut into thirds)
400ml coconut milk
1 tablespoon fish sauce
1-2 teaspoons salt

In a food processor, blend together the onion, garlic, ginger, curry powder and chilli powder (if using) into a smooth paste. Set aside.

Heat the peanut oil in a large pan over a moderate heat until hot. Add the curry leaves and fry for 10-20 seconds before adding the paste to the pan. Fry for 5-7 minutes until the raw smell of the onions has disappeared. Add the tomato and stir briefly before adding the chicken – turn up the heat and stir for 3-4 minutes until the pan is nice and hot. Tip in the coconut milk and 500ml water and bring to a simmer. Reduce the heat to low and add the fish sauce and half the salt. Partially cover the pan and cook for 30 minutes, stirring occasionally. Remove the lid and reduce the sauce for a further 15 minutes over a slightly higher heat. Check for seasoning and add the remaining salt if needed. Remove from the heat and serve.

As I said, great with plenty of boiled rice to soak up the plentiful sauce, but also great with Malaysian roti bread.

%d bloggers like this: