Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, malaysian creamy chicken curry. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Malaysian Creamy Chicken Curry is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Malaysian Creamy Chicken Curry is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Prepare Spice A:
- Make ready 4 cardamom pods
- Prepare 3 cloves
- Take 2 inches cinnamon stick
- Take 2 star anise
- Get 2 stalk curry leaves
- Make ready Spice B (coarsely pound in pestle and mortar or use blender)
- Get 5 shallots
- Prepare 3 inches fresh ginger
- Take 2 garlic cloves
- Prepare Spice C (mixed to form a paste)
- Take 3 1/2 tbsp coriander powder
- Make ready 2 tbsp chilli powder
- Take 2 tsp cumin powder
- Make ready 1 tsp turmeric
- Get 1 tsp fennel powder
- Take 1/4 cup water
- Make ready Other ingredients
- Prepare 4 tbsp. vegetable oil
- Prepare 1 whole chicken cut to preferred sizes or 500 grams chicken thigh fillet cut into small pieces
- Prepare 3 medium potatoes
- Get 2 plum tomatoes
- Get 1 can thick coconut milk
- Make ready 100 ml single cream (optional)
Steps to make Malaysian Creamy Chicken Curry:
- 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 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,
- 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.
- 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.
- Serve with lace crepes (recipe added) or ghee rice if you prefer or bit of both.
So that is going to wrap this up for this special food malaysian creamy chicken curry recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
