Chicken Curry‘s a regular in our home; there are so many different versions and I thought this recipe’s just perfect to have for our dinner one day. It reminds me of home (that is, Malaysia) and our snacks or meals at the Indian stalls and restaurants with family and friends.
This recipe is adapted from “Amy Beh’s Indian-Style Chicken Curry on Kuali”
- 1.5kg chicken
- 4-5 tbsp oil
- 1 Bombay onion, sliced
- 3 green chillies, slit lengthwise, seeds removed
- 3-4 sprigs curry leaves
- 1 tsp mustard seeds
- 6 cloves
- 1 pc 4-5cm cinnamon stick
- 2 stalks lemongrass, crushed or smashed
- 500ml water
350ml thick coconut milk (I used 100ml only)
- 250g potatoes, peeled and cubed
- salt, to taste
Spice Ingredients – mix together:
- 3 tbsp chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp pepper
- 1 tbsp ginger paste
- Clean chicken well and chop into 10-12 fairly large pieces (or use chicken legs – cut into drumsticks and thighs; or use just chicken thigh fillet – cut into large pcs).
- Heat oil in a large pot and stir-fry mustard seeds, onion, curry leaves, cinnamon stick, cloves, lemongrass and green chillies until fragrant, abt 8 mins.
- Add mixed spices and fry over low heat till oil separates, abt 10 mins.
- Put in chicken to mix and stir in potatoes.
- Pour in water and cook covered, until chicken and potatoes are cooked through and tender, abt 45 mins (chicken with bones) or abt 30 mins (chicken fillet).
- Add coconut milk and simmer for about 2-3 minutes.
- Season with salt, to taste.
- Serve immediately – with rice or roti paratha or naan and stir-fried vegetables (and hard-boiled eggs). It’s also great as a dip with crackers or bread.
A regular favourite dinner at our home – store-bought frozen roti paratha with curry, egg and stir-fried vegetable..
My dinner – what we call “Roti Banjir” or “Flooded Indian Bread” in Malaysia
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