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The ingredients needed to cook Malaysian Creamy Chicken Curry:
- You need Spice A:
- Use 4 cardamom pods
- Get 3 cloves
- Use 2 inches cinnamon stick
- Use 2 star anise
- Provide 2 stalk curry leaves
- Provide Spice B (coarsely pound in pestle and mortar or use blender)
- Take 5 shallots
- Take 3 inches fresh ginger
- You need 2 garlic cloves
- You need Spice C (mixed to form a paste)
- Prepare 3 1/2 tbsp coriander powder
- Get 2 tbsp chilli powder
- Use 2 tsp cumin powder
- Provide 1 tsp turmeric
- Provide 1 tsp fennel powder
- Provide 1/4 cup water
- Prepare Other ingredients
- Use 4 tbsp. vegetable oil
- Get 1 whole chicken cut to preferred sizes or 500 grams chicken thigh fillet cut into small pieces
- Take 3 medium potatoes
- You need 2 plum tomatoes
- Get 1 can thick coconut milk
- Use 100 ml single cream (optional)
Instructions 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.
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