As a Malaysian, you must have eaten a national dish, Curry Chicken. It is a well-known dish, even the airline meal, lists the curry chicken in the main menu. Maybe you will want to order spicy dishes for appetizers when flying high in the sky. Therefore, spicy meals with curry are very popular among the public.
Many Version of Curry Chicken
Many mothers have their own secret recipe to cook this traditional dish. Some people will increase the spiciness of chilis, some will add dried shrimps for more flavour. And the Belacan is for more “Ohm” after taste, Candlenuts is for thicker and aroma. Add these ingredients can enhance their favourite flavours. There is no best or the most authentic said of this dish. After all, everyone’s taste is different. Only the curry sauce that the mother mixes at home can best match their own appetite and become the mother’s signature dish. As long as there is a curry chicken on the dining table, just eat curry with rice can make me eat two bowls of rice are never enough. It just best match to eat with rice, fried noodles, bread, buns or Roti Canai.
And my mother is a master of cooking curry, whether it is curry chicken, salted fish curry, curry seafood. Every time our home going to worship the god or ancestor, curry chicken will be served on the table. She will prepare a lot of spice, from chopping to sauté. Hard work for a few hours to prepare a full table of good foods just to satisfy all the family members. Therefore, when I often see all kinds of curry dishes on the table, I felt very grateful and admire the hardworking of my mother.
According to internet information, curry first appeared in South Asia. By the 17th century, European colonists came to India in Asia to start colonial rule and brought these spices to Europe. At the same time, they spread to Southeast Asia with immigrants from South Asia and spread to all parts of the world. Curry has evolved a variety of different styles and eating styles around the world combining different food cultures. The pronounce for curry is from “Kari” (கறி). In Tamil, it refers to a sauce, which is a combination of various dishes in South India, make with vegetables or meat and often eat with rice. The term curry has been widely used, especially in the Western Hemisphere. Almost any spiced or sauced dishes or dishes with South Asian and Southeast Asian styles are called curry. This is a general misconception.
In India, they rarely use term curry. Most dishes that contain lentils are called “dahl”, meaning that this is a spice used as a spare. Dishes made of meat or vegetables are also given specific names to distinguish cooking methods or the use of special spices. However, the names of North Indian and Pakistani dishes are indeed called curry (curry or khadi), which includes yogurt and ghee.
Malaysian Curry Chicken
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- 700 g Chicken Meat
- 300 g Potatoes
- 2 Star Anise
- 1 Cinnamon Stick
- 2 sprigs Curry Leaves
- 200 ml Coconut Milk
- 700 ml Water
- 1 tsp Salt
- Wash dried chillies and soak for 15 minutes, then cut into pieces for later use.
- Peel, dice and soak potatoes in brine. (Soak in brine can prevent potatoes oxidized)
- Cut lemongrass, shallots, garlic, ginger and turmeric into small pieces.
- Put all the INGREDIENTS B into a food processor, pound until smooth.
- Turn medium-low heat, pour in curry paste, sauté until some oil separated(pecah minyak), then add in curry leaves, star anise and cinnamon stick, continue to sauté until fragrant and the colour turn dark.
- Add in potatoes and chicken meat, stir well. Then add in the water.
- Cook until potatoes soft, then pour in coconut milk and salt.
- Mix well and cook until boiling, then it is ready to serve.