Malaysian Curry Chicken

Malaysian Curry ChickenRecipe Adapted from "MalaysianFood.net"

Ingredients:

1 medium sized chicken (about 1.5kg) cut into serving size pieces
6 Tbsp Malaysian meat curry powder (or any brand meat curry powder) - I used Baba's meat curry powder
2 Tbsp chili powder (slightly less or more, depending on spice levels)
1/2 cup cooking oil
200ml thick coconut cream (I used Kara brand)
1 1/2 cups water
4 medium sized potatoes, cut into 1/2 or 1/3
Salt to taste
1/3 cup sliced red shallots (grind finely)
8 cloves of garlic, sliced (grind finely)
1 1/2 inch fresh ginger, sliced (grind finely)
2" piece cinnamon stick
3 pieces star anise
4 - 5 pieces of cloves
4 stalks of curry leaves, stalk removed

Method:

1) Grind the shallots, garlic and ginger until fine and set aside.

2) In a small bowl, combine meat curry powder and chili powder, add a few tbsp of water and mix into a thick paste.

3) in a large pot (preferably non-stick), heat oil on high, add ground paste, cinnamon, star anise and cloves, stir-fry until fragrant (about 4 - 5 minutes)

4) Add curry paste and curry leaves, reduce heat to medium-low, stir-fry until fragrant and oil starts to ooze from paste. Make sure that you keep stirring to prevent the paste from burning.

5) Add chicken pieces, bring heat up to med-high, stir to coat chicken well with curry paste. Fry for about 3 - 4 minutes.

6) Add the water and followed with coconut cream.

7) Bring to a boil and then reduce heat to slow to medium fire. Simmer covered for about 25 minutes. Stir occasionally.

8) Then add the potatoes and salt to taste. Continue cooking for about 15 - 20 minutes until the potatoes are tender and soft.

9) Serve curry with bread, prata or steamed white rice.


http://sugareverythingnice.blogspot.sg/2010/08/malaysian-curry-chicken.html