Malaysian Creamy Chicken Curry

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

Malaysian Kitchen UK @cook_15918593

Bristol

Malaysian Creamy Chicken Curry

Malaysian Kitchen UK @cook_15918593

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Ingredients

Spice A:
4cardamom pods
3cloves
2 inchescinnamon stick
2star anise
2 stalkcurry leaves
Spice B (coarsely pound in pestle and mortar or use blender)
5shallots
3 inchesfresh ginger
2garlic cloves
Spice C (mixed to form a paste)
3 1/2 tbspcoriander powder
2 tbspchilli powder
2 tspcumin powder
1 tspturmeric
1 tspfennel powder
1/4 cupwater
Other ingredients
4 tbsp.vegetable oil
1whole chicken cut to preferred sizes or 500 grams chicken thigh fillet cut into small pieces
3medium potatoes
2plum tomatoes
1 canthick coconut milk
100 mlsingle cream (optional)

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Steps

1

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.
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2

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,
3

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.
4

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.
5

Serve with lace crepes (recipe added) or ghee rice if you prefer or bit of both.

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Cooksnaps

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Malaysian Kitchen UK @cook_15918593

on February 28, 2020 12:28

Bristol

We are three Malaysian born ladies, living in the surroundings of Bristol. We love cooking, hosting and take pride of our authentic homecooked Malaysian dishes. We run a Malaysian food supper club, catering and events around the South West of England. Please follow us for great Malaysian recipes.