Chicken curry (咖哩鸡）is a famous dish in Malaysia. There is various chicken curry style in Malaysia: Chinese, Malay, Indian and Nyonya style. This dish normally uses potatoes, chicken and curry powder as the main ingredients. Curry chicken with potatoes is the most common chicken curry recipe in Malaysia. Normally when you go some place with curry serves, you will see this type of chicken curry.
I always make chicken curry with potatoes in my home and I love to serve it with white rice. White rice and chicken curry are the best combinations in the world. You may also pair the chicken curry with bread, roti canai or nasi kunyit which is Malaysian coconut milk and turmeric-infused sticky rice. Chicken curry is an easy recipe and it only takes 1 hour from start to finish. Let start to do it now!
Recipe Ingredients
The recipe call for:
- Chicken
- Curry Powder
- Potatoes
- Dried Chilies
- Lemongrass
- Oil
- Water
- Coconut Milk
- Curry Leaves (optional)
- Garlic
- Shallot
Ingredients to Marinade the Chicken
- Soy Sauce
- Oyster Sauce
- Sugar
- Salt
- Shaoxing Wine
- Oil
Chicken Curry Recipe
- First, marinade the chicken for 30 minutes. Put the chicken and all marinade ingredients in the bowl and use the spoon to mix it evenly.
- Make the Chilies paste (Chilies Boi). Set aside.
- Heat the oil in a wok or frying pan and fry the potatoes. Add the potatoes to the oil and deep-fry until lightly golden. Drain it.
- Pour out most of the oil from the wok or frying pan, reserving 30 ml/2 tbsp. Stir in the minced garlic and mince shallot (small onion) and fry. Add the lemongrass, curry leaves, chili paste, curry powder and 3 tbsp oil, fry it until you can smell the aroma. Add the chicken pieces and potatoes, stir-fry for 2 – 3 minutes. Add 2 tsp salt and 2 tbsp of coconut milk, and stir-fry for 2 minutes. Add 800 ml of water and bring it to a boil, stir it and add 2 tbsp of coconut milk. Cook over medium heat for about 15 minutes, stirring frequently until the chicken is cooked and serve.
Chicken Curry Cooking Tips
- Don’t put water when you stir-fry the curry paste.
- Finely sliced and chopped the shallots is the best way to make the curry taste rich and thick.
- Follow the right order to make the curry base as above recipe. Make sure the spices don’t get burnt by keeping the heat low when stir-frying it.
- Don’t rush, making curry needs plenty of time, be patient and slow-cooking to ensure full flavors are extracted from the spices.
- Don’t put extra water if you found that too much salt you added. In this case, you may put some potatoes to cook for a while. The potatoes can help to soak up some of the excess salt.
Chicken Curry
Chicken curry (咖哩鸡）is a famous dish in Malaysia. There is various chicken curry style in Malaysia: Chinese, Malay, Indian and Nyonya style. This dish normally uses potatoes, chicken and curry powder as the main ingredients. Curry chicken with potatoes is the most common chicken curry recipe in Malaysia. Normally when you go some place with curry serves, you will see this type of chicken curry.
Servings: 3 people
Ingredients
Ingredients to Marinade the Chicken
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp oil
- 1 tsp shaoxing wine
Main Ingredients
- half chicken slice in pieces
- 2 potatoes
- 6 tbsp curry powder
- 15 dried chilies
- 3 lemongrass use the white parts only, pounded
- 4 tbsp coconut milk
- 1 sprig curry leaves optional
- 8 garlic cloves chopped
- 8 shallots chopped
- 800 ml water
- oil
- 2 tbsp salt
Instructions
- First, marinate the chicken for 30 minutes. Put the chicken and all marinade ingredients in the bowl and use the spoon to mix it evenly.
- Make the Chilies paste (Chilies Boi). Set aside.
- Heat the oil in a wok or frying pan and fry the potatoes. Add the potatoes to the oil and deep-fry until lightly golden. Drain it.
- Pour out most of the oil from the wok or frying pan, reserving 30 ml/2 tbsp. Stir in the minced garlic and mince small onion and fry. Add the lemongrass, curry leaves, chili paste, curry powder and 3 tbsp oil, fry it until you can smell the aroma. Add the chicken pieces and potatoes, stir-fry for 2 – 3 minutes. Add 2 tsp salt and 2 tbsp of coconut milk, and stir-fry for 2 minutes. Add 800 ml of water and bring it to a boil, stir it and add 2 tbsp of coconut milk. Cook over medium heat for about 15 minutes, stirring frequently until the chicken is cooked and serve.
Notes
- Don’t put water when you stir-fry the curry paste.
- Finely sliced and chopped the onions is the best way to make the curry taste rich and thick.
- Follow the right order to make the curry base as above recipe. Make sure the spices don’t get burnt by keeping the heat low when stir-frying it.
- Don’t rush, making curry needs plenty of time, be patient and slow-cooking to ensure full flavors are extracted from the spices.
- Don’t put extra water if you found that too much salt you added. In this case, you may put some potatoes to cook for a while. The potatoes can help to soak up some of the excess salt.
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