Malaysian Curry Chicken

By: Jessie Leong

Ingredients

1 whole chicken approx 1.5kg (chopped into small pieces)
3 tablesp chicken curry paste & 2 tablesp Malaysian curry powder for meat. 3 tablesp water.
3 stalks of lemon grass, cut into 1 inch pieces
2 sprigs of curry leaves
1 Cinnamon stick
1 small onion, chopped
200 mls coconut cream
1 tsp salt
1 tsp sugar
3 large potatoes, peeled & cut into pieces
3 tablesp cooking oil
1 1/2 cup water

Prepare the curry paste - mix 2 tablesp of curry powder with 3 tablesp of water until well combined, add the 3 tablesp of chicken curry paste & mix it all together.
Heat 3 tablesp of oil in a large pot on medium heat, add the curry paste mixture & fry till fragrant, about 2 mins. Add the chopped onions, lemon grass & curry leaves & fry for 1 minute. Add the chicken pieces & mix it till all pieces of chicken are coated with the curry paste.
Add 1 1/2 cup water to pot, bring it to boil, reduce heat to low, cover pot & cook for about 20 mins till chicken is cooked.
When chicken is cooking, cook the potatoes in the microwave. Add some water to potatoes in a bowl & microwave for 10 mins till it's cooked. Drain the water.
Add cooked potatoes to pot, add salt & sugar and lastly the coconut cream. Mix it all together & cook for a further 5 mins.
This Malaysian curry chicken is delicious with roti canai. a flaky layered texture, crispy flatbread and rice.
Curry Chicken is a very popular dish in Malaysia & taste better when cooked with bone-in chicken as it gives it a better flavour. It's convenient to use premix curry paste & curry powder these days. You just have to find your favourite ones & create your own unique flavour.