Malaysian Creamy Chicken Curry
Malaysian Creamy Chicken Curry

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, malaysian creamy chicken curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Malaysian Creamy Chicken Curry is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Malaysian Creamy Chicken Curry is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook malaysian creamy chicken curry using 24 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Malaysian Creamy Chicken Curry:
  1. Get Spice A:
  2. Prepare 4 cardamom pods
  3. Make ready 3 cloves
  4. Get 2 inches cinnamon stick
  5. Get 2 star anise
  6. Make ready 2 stalk curry leaves
  7. Get Spice B (coarsely pound in pestle and mortar or use blender)
  8. Make ready 5 shallots
  9. Prepare 3 inches fresh ginger
  10. Make ready 2 garlic cloves
  11. Prepare Spice C (mixed to form a paste)
  12. Make ready 3 1/2 tbsp coriander powder
  13. Prepare 2 tbsp chilli powder
  14. Prepare 2 tsp cumin powder
  15. Get 1 tsp turmeric
  16. Take 1 tsp fennel powder
  17. Make ready 1/4 cup water
  18. Get Other ingredients
  19. Take 4 tbsp. vegetable oil
  20. Get 1 whole chicken cut to preferred sizes or 500 grams chicken thigh fillet cut into small pieces
  21. Take 3 medium potatoes
  22. Take 2 plum tomatoes
  23. Prepare 1 can thick coconut milk
  24. Prepare 100 ml single cream (optional)
Instructions to make Malaysian Creamy Chicken Curry:
  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. -  - 
  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.

So that’s going to wrap it up with this special food malaysian creamy chicken curry recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!