Malaysian Creamy Chicken Curry
Malaysian Creamy Chicken Curry

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, malaysian creamy chicken curry. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Malaysian Creamy Chicken Curry is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Malaysian Creamy Chicken Curry is something that I’ve loved my whole life. They are nice and they look wonderful.

Curry chicken varies around the world. This easy curry chicken recipe consists of a splash of coconut milk making it creamy and delicious. Malaysian Curry Chicken - delicious, great with steamed rice, and good for any occasion.

To begin with this particular recipe, we must prepare a few components. You can cook malaysian creamy chicken curry using 24 ingredients and 5 steps. Here is how you can achieve it.

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

Malaysian Chicken Curry. by: Yi Jun Loh. Walk into any curry house in Malaysia and you'll often find a sea of curries on display. The creamy spicy curry is so delicious scooped up with the hot roti. Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste.

Instructions to make Malaysian Creamy Chicken Curry:
  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.

Add the lime leaves, cinnamon stick, star anise, coconut Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender. Skim off any excess oil on the surface of the curry. Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. Fry my Malaysian Curry Paste for about a minute or until it starts to smell yummy. Now's the time to add my creamy COCONUT MILK, ½ cup of water and your potatoes.

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