Malaysian Chicken Curry Recipe

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Malaysian Chicken Curry Recipe - Serves 6

Taste Rating = 6 Heat Rating = Mild to Medium

Ingredients

3 garlic cloves, peeled and coarsely chopped
1 cm (1/2 inch) piece of fresh ginger root, peeled and coarsely chopped
6 shallots, peeled and coarsely chopped
1kg (2 lb) chicken thighs
400ml (14 fl oz) coconut milk
1 medium onion, peeled and finely chopped
1 teaspoon (5ml) salt
1 large potato, peeled and cut into 1 cm (1/2 inch) cubes
1 tablespoon (15ml) hot Malaysian curry paste
2 tablespoons (30ml) vegetable oil
1 teaspoon (5ml) ground turmeric
2.5cm (1 inch) cinnamon stick
4 cloves
1/2 teaspoon (2.5ml) ground nutmeg
1 cup peas
1 tablespoon (15ml) freshly chopped coriander

Method

Put the garlic, ginger, shallots and 1/4 cup (60ml or 2 fl oz) of water into a food processor, blend into a paste and set aside
Put the chicken thighs, coconut milk, onion, salt, potato and curry paste into a large saucepan with enough water just to cover the chicken thighs
Bring the saucepan to the boil, reduce the heat to simmer and simmer for 10 minutes
Whilst the chicken is simmering, heat the oil in a small saucepan over a medium to high heat , put the paste that you made into the saucepan, stir-fry for 4 minutes, add the turmeric, cinnamon, cloves and nutmeg, mix well and set aside
Once the chicken has simmered for 10 minutes, add the cooked paste from the small saucepan to the large saucepan and mix well
Simmer the chicken for another 15 minutes
Add the peas and simmer for 3-5 more minutes until the peas are cooked
Serve hot, garnished with the fresh coriander

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Recipe submitted by L Tan on 18 August 2008

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