Malaysian Chicken Curry Recipe

Malaysian Chicken Curry Recipe

Jul 18, 2022 | Asian, Food-Cooking

I learnt this from a good friend in Perth, Ranjeet Gendeh, and have made it many times.

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It is always a hit here, and my version is non-spicy, so the kids love it as well. What makes this dish unique is that you can prepare more ‘masala’ and keep the extra to use to either cook the same dish again, in half the time, or you can use the masala to add some flavour to vegetables, in say a stir fry.

I have had no problems with the consistency of this curry, it always yields a lovely colour, and the taste blows me away every time I make it.

Please try it, and let me have your comments, I will love to hear how it turns out for you.

Thank you

Hugs and Blessings from Papa Nash. 🙂

July 2022

#papanash #easyrecipes, #chickencurry

View Instructions

Ingredients

  • Up to 3 kg boneless and skinless chicken, thigh, or breast meat, cut in cubes
  • 4 medium onions, (about 600g total)
  • 3-inch fresh ginger (about 50g)
  • 8 to 10 medium garlic pips (about 45 g),
  • 1 heaped teaspoon of turmeric powder
  • 2 big tomatoes (about 350g),
  • Lemongrass stalks, (use the first 2-to-3-inch white part of stalk)
  • 3 teaspoons of Cumin seeds
  • 2 cinnamon sticks,
  • 2 Star anise,
  • 2 cups of cooking oil
  • 2 stalks curry leaves,
  • 140ml of coconut cream,
  • 2 to 3 teaspoons salt (to taste)
  • 3 heaped tablespoons of babas chicken curry powder (35 to 40g)
  • 1 heaped tablespoon of Kashmiri Lal chili powder,
  • 2 teaspoons of cumin powder,
  • 2 teaspoons of coriander powder,
  • 1 teaspoon of fennel powder,
  • 800g Peeled and diced potatoes
  • 1 cup of chopped fresh coriander as garnish

Step by Step Instructions

Part 1 – Preparing the blended spice paste in the food processor.

Blend lemongrass, onions, ginger, tomatoes, try not too ad any water, instead use some cooking oil in the food processor if necessary.

Part 2 – Heating up the dry spices.

In a large pot, with the heat on medium, dry toast the cumin, cinnamon stick, star anise, for 3 to 5 mins, until the spices are fragrant.

Part 3 – Preparing the Masala or Spice Mix.

In the same pot as the dry spices, add in at least 100ml of cooking oil, with heat on medium. Add in the blended spice mix from the food processor. Stir occasionally, and after 5 minutes, add in the Babas Meat curry powder plus chili powder, cumin, coriander, & fennel powder. Keep frying on medium heat, stirring occasionally until the mixture stops ‘spitting and spluttering’, and the colour darkens. Then increase the heat to high and cook until the oil bubbles around the rim of the paste. This indicates that the spice mix is ready. Remove any extra spice mix, and then add in curry leaf, potatoes, salt, with 3-4 cups of hot water. After 10 mins, add in the Chicken and add another 1 cup of water if necessary. Check consistency, some people prefer a thicker curry, if so, can add less water above. (minimum total water needed is 4 cups, maximum is 6 cups)

Cover and cook for another 15 mins on medium, until the chicken is cooked. Taste for salt. (And if not spicy enough, can add some chili powder). Turn the heat to low and add coconut cream or coconut milk. Add in chopped coriander to garnish and turn off flame.

(If cooking less than 2 to 3 kg of chicken, take out some of the spice mix, to use at another time. It can keep in the refrigerator for 2 weeks or freeze for up to 3 months. Do this before putting in any potatoes or meat)

Enjoy and please subscribe to the YouTube Channel called Papa Nash and let me know how it turns out. TQ, hugs xxxx

Nash Bhullar @ Papa Nash

Simple Style Fish Curry

Simple Style Fish Curry

Jul 7, 2022 | Asian, Food-Cooking

Papa Nash makes a simple style fish curry just like how he learnt it from his mother in-law.

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It is special to us because she cannot be with us although she would love to, she is in Malaysia and missing us as much as we are missing her. She is an excellent cook and having this recipe means we can enjoy a part of her, in her absence.

Hugs and Blessings from Papa Nash. 🙂
#papanash #easyrecipes, #chinesefishcurry

View Instructions

Ingredients

  • 300g of Spanish mackerel or any firm flesh fish (ikan tenggeri)
  • 200g of medium onions (blend, but not too fine, or just chop into small pieces)
  • 100g of Ripe Tomatoes, cut into small slices
  • 1 curry leaf stalk (one stalk for every 300 to 400g of fish)
  • 1 Garlic pip (2 for 500g fish, 3 for 1kg fish, and so on)
  • 1 heaped tablespoon of Babas fish curry powder
  • 12 tablespoons of Vegetable Oil.
  • 2 teaspoons of Sugar,
  • 1 teaspoon of Salt.
  •  1 heaped tablespoon of Tamarind paste, to taste.
  • 1 cup of hot water for every 300g of fish, also depends on the thickness or consistency of the curry you prefer. Add 1 cup at a time.

Step by Step Instructions

Blend or rouyghly cut onions (not too fine), with garlic. Add cooking oil into the pot, with heat on high, then add in the onion mix. Add in the curry powder, and mix well, with the heat on medium to high. 5 mins later add in chopped tomato and curry leaf. Do not cover and keep on medium to high heat, stir occasionally. Add sugar, and salt to taste and the Tamarind paste. Add more cooking oil if the mixture looks to dry.  After 5 minutes, add 1 cup of hot water and mix well and taste and adjust for salt, sugar and sourness. Optional – add vegetables such as aubergine or other vegetables like lady’s finger (bendi) at this stage as well. Cook on low heat for 5 mins or until the fish is be done. (try do not stir).

Tips:

If the curry paste of masala is too much, can use for another dish, but ensure the paste is cooked well before removing excess, and especially before adding water.

To estimate how much onion and tomato to use, remember this ratio. Approximately One Portion Tomatoes, Two Portions of Onions, and Three Portions of Fish. Say you have 900 grams of fish, you can use approximately 500 to 600 g of onion, and 250 to 300g of tomatoes. So, start by weighing your fish. To estimate how much fish curry powder to use, I use 1 heaped tablespoon for 300g of fish and 2 for 600 to 700g of fish, can scale up accordingly.

Enjoy and please subscribe to the YouTube Channel called Papa Nash and let me know how it turns out. TQ, hugs xxxx

Nash Bhullar @ Papa Nash

Aloo Gobi Papa Nash Style

Aloo Gobi Papa Nash Style

Jul 5, 2022 | Asian, Food-Cooking

Papa Nash whips up a family favourite in the simplest way possible.

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Hugs and Blessings from Papa Nash. 🙂
#papanash #easyrecipes, #cookingmadesimple #aloogobi

View Instructions

Ingredients

 

  • 400-gram cauliflower cut into tiny florets,

  • 400g (2 medium Potatoes), cut into small cubes

  • 200-gram Red Onion, cut fine, (or use red shallots if available).

  • 15-gram or approximately 3-4 medium size pips of garlic,

  • 15 g chopped fresh green chili (optional)

  • 2 tablespoons of clarified butter or ghee,

  • 2 tbs olive oil, ½ teaspoon of turmeric

  • 2 teaspoons of red chili powder (add one teaspoon first, heat level to your personal taste)

  • 1-2 Teaspoon(s) of Salt, (to suit individual taste),

  • 1 tablespoon of cumin seeds

  • 1/2 cup fresh chopped coriander to garnish.

Step by Step Instructions

  1. Heat ghee and oil on medium heat.
  2. Slice the garlic and onion into fine pieces.
  3. Add in the Cumin seeds, and chopped green chili, and garlic.
  4. Fry for 1 minute on Medium Heat.
  5. Add chopped shallots or red onion and continue to fry with constant stirring for 2 to 3 mins, until fragrant and soft.
  6. Add cubes of potato and continue to fry for 2 to 3 mins.
  7. Add cauliflower to the mix, and fry for 3 to 4 mins, stir every minute or so.
  8. Add turmeric and red chili powder.
  9. Add salt and mix well.
  10. Cover and stir every 2 mins, for next 15 mins on LOW HEAT, then taste for salt and spice level. (Do not add water at any stage of the cooking)
  11. Garnish with chop coriander or mint or both.
  12. Serve with rice or naan bread.

 

Cooking time 25 to 30 mins, preparation time 10 minutes. Serves 5.

Chicken Rendang – 2 Versions in 1

Chicken Rendang – 2 Versions in 1

Jun 28, 2022 | Asian, Food-Cooking

Papa Nash shows you how to make chicken rendang in 2 ways.

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Hugs and Blessings from Papa Nash. 🙂
#papanash #easyrecipes, #marblecake

View Instructions

Ingredients

 

  • 500g of Onions, 25 grams of fresh Ginger, 25g Turmeric and 25g Galangal

  • 1 tablespoon Tamarind (Assam) paste, 1 tablespoon of brown sugar, salt to taste

  • 1kg chicken breast (skin removed) or boneless thigh meat

  • 100ml Vegetable Cooking Oil, 100ml cup of coconut milk

  • 6 Garlic Cloves, 3 Kaffir lime leaves, 3 stalks of Lemongrass.

  • 10 dry chilis or 1 tablespoon of Chili Paste/Paprika Powder.

  • 60 grams of desiccated coconut.

  • Dry Spices – 1 Cinnamon Stick, 2 Star Anise, 2 Cloves, 3 Cardamom Pods

Step by Step Instructions

STEP One

In a dry and clean pan, toast desiccated or grated coconut over medium heat until golden brown. Remove from pan and keep aside. In the same pan, dry toast the dry spices for 3 minutes on medium heat and keep aside.

STEP Two

In a food processor or blender, prepare the spice paste using the following ingredients. Galangal, Garlic, Ginger, Turmeric, Onions, 2 lemongrass stalks and 2 kaffir lime leaves.

STEP Three

Heat a skillet on medium heat, add 80ml cooking oil and the blended ingredients. Add in the dry toasted spices into the mix and fry on medium heat for 15 minutes, stirring occasionally to prevent burning, until the paste thickens and becomes darker. Separate the spice paste into 2 equal parts and keep half aside for future use

Step 3 ..Continued
Using the reminder half of the paste, heat it in a pan with 20ml of oil, then add one smashed Lemongrass Stalk, Chicken, Coconut Milk, and one bruised Kaffir Lime Leaf. Cook on medium heat for 5 mins, then cover and reduce the heat to low, and cook for 15 minutes, stirring occasionally.  Add one tablespoon of Tamarind Paste and toasted desiccated coconut and cook for 10 more minutes, until the mixture is reasonably dry, stirring occasionally. Add one to 2 teaspoons of salt (to taste), and one tablespoon of brown sugar, and mix well.

Serve with rice or bread, and garnish with a thinly sliced Turmeric Leaf.

TIPS

Lemongrass – Use the white part of 2 lemongrass stalks to blend, keep one stalk aside to crush and add directly to the spice mix when frying it.

Onions- Use shallots if possible, or Red Onions.