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