Curry chicken is a trademark food of the Malaysian people. It's gravy is spicy, rich, flavorsome - cooked with either chicken, beef or lamb and potatoes. The chinese likes to add dried taufoo or ladies finger.
The best curry I have ever cooked in Arizona is using Babas curry powder. I was glad I brought back few packets of Malaysian spices on my last trip home to Kuching in June. The curry powder I used to have from the Asean store here came from North India and middle-east. They are not aromatic as the curry powder we have in Malaysia.
Ingredients and Preparation for 4
Prepare 160 g chicken slices.
Prepare slices of ginger, lemon grass, large onions, garlic, tomato, some carrots, potatoes.
Prepare 160g coconut milk powder (santan) by mixing with 2 cups of water.
This is Babas Curry powder brand brought from Kuching, Malaysia. Otherwise, any kind of curry powder can do - from Asean stores.
Cooking Steps
Fry garlic, large onions, lemon grass in 5 tbs cooking oil over medium heat until fragrant.
Add 4 tsp curry powder and fry for sometime before adding in meat. For flavor, add :- 3 tsp chicken stock brand, 2 tsp fish sauce, and 1/2 tsp pepper. Combine seasonings and ingredients to meat and continue frying.
Add coconut milk, stirring gently. Add potatoes, carrots and tomatoes and continue stirring. Cover with top, and leave to simmer over low heat for 10 minutes.
Malaysian Red Curry Chicken is nicely cooked and tasteful.
Ready for serving with white steam rice.
Thanks for sharing this. I just love curries! Fortunately I'm in Kuching and can use fresh coconut milk and indian curry paste bought from the wet markets here.
ReplyDeletehi FH2o.......Have fun......when we move to live overseas, we began to realise how much we miss our local food and would go great lengths to savour the temptation.
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