Recipe: Malaysian Chicken Curry
Aaaah!! I'm proud of this one, although I'm not sure this is really Malaysian. It does, however, have that rich, warm, effect that Malaysian curries do. Very yummy. Serve with steamed rice, or better still with Roti Chanai.
1 medium potato
- Boil and cut into cubes
1/2 cup Peanut Butter (unsweetened)
Zest of one lemon (or 2 stalks of lemon grass chopped small)
1/4-1/3 cup Lemon Juice (about 1 medium lemon) or Tamarind Juice *
1/2 cup water
4 tablespoons dark soy sauce
1 fresh green chilli
4 cloves garlic
1 medium onion, roughly chopped
1 small chunk of fresh ginger
1 heaped teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Pinch of salt
- Blend all in a blender, then set aside
Peanut (Groundnut) Oil
600 grams fresh chicken, chopped
- Heat oil in wok
- Add chicken and seal quickly
400 grams (1 can) coconut milk
- Add to chicken
- Add peanut mix to chicken
- Add potato to chicken
- Simmer for 15-20 minutes until sauce has thickened.
- Add water if too think.
- Transfer to serving dice and garnish with fresh coriander.