Are you craving a taste of Malaysia's vibrant culinary heritage? Say no more! Indulge in the aromatic and rich flavors of Malaysian Chicken Curry, a dish that will transport you to the heart of Southeast Asia.
Immerse yourself in the cultural tapestry of Malaysia as you savor tender chicken simmered in a fragrant blend of spices and rich coconut milk, not to mention the humble potato just sitting in and soaking up all of them lovely flavours. Perfectly enjoyed over some rice, flat breads or my personal favourite just plain white bread to soak up all of them yummy curry.
In Malaysia, curry holds a special place in the hearts of locals and represents the diverse culinary traditions of the country. Passed down through generations, this dish captures the essence of Malaysia's melting pot of cultures, combining Indian, Malay, and Chinese influences into a harmonious and delectable experience.
Take a culinary journey and experience the warm, comforting flavors of Malaysian Chicken Curry. With each spoonful, you'll discover the perfect balance of sweetness, spiciness, and savory notes, creating a truly unforgettable dining experience. So, grab a plate of steamed rice and immerse yourself in the rich cultural tapestry of Malaysia through this delightful dish.
4 Chicken Thighs with skin
2 Medium Potatoes
1 Cup of Coconut Milk
2tb of Curry Powder
1tb of Tumeric Powder
1 Star Anise
3 Cardamom Pods
1 Cinnamon Stick
Begin peeling and slicing up 1 onion into thin slices.
In a large pot or whatever pot/wok you have, heat it up to high heat. Once just smoking add in a little bit of oil and your chicken thighs skin down. Let it be for 3-4 minutes till the skin is a nice golden brown and almost crispy.
As your chicken skin is browning, in a bowl add in 2tb of curry powder and 1tb of turmeric powder. Slowly drizzle in a little bit of water at a time and mixing, you want a nice thick curry paste.
Once your chicken's skin is nicely browned, remove your chicken and add in your onions to fry till almost golden brown and crispy.
Add 1 star anise, 3 cardamom pods and 1 cinnamon stick along with your curry paste. Give it a good stir till you start to smell the aromas (should take 2-3 minutes).
Add your chicken back in and add in just enough water to cover your chicken thighs. Bring it to a bare simmer and let it bubble away.
As your chicken is simmering, peel and chop up 2 medium potatoes to whatever size you desire and add it into the pot.
Let your curry simmer for 20-30 minutes till your chicken is cooked through and your potatoes are tender.
Add in 1 cup of coconut milk and season to taste with salt.
Bring it back up to a bare simmer and let it simmer for an additional 5-10minutes.
Serve up over some rice and enjoy!