This easy-to-prepare chicken curry recipe is one of the most popular dishes among Malaysians. Chicken curry is one of the dishes that is now accepted by all races in Malaysia and is eaten with various dishes such as rice and roti jala.
The origins of curry dishes are from India, where it is believed to have been introduced by Indian traders to Malaysia. Since that, Chicken curry cuisine has become one of the cuisines adapted and modified according to the tastes of the Malaysian community.
In this recipe, I share some tips to prepare delicious chicken curry. One of the most important tips is to ensure that the spices and onions are fried sufficiently until they are thick and dry, as well as using moderately strong heat and stirring the spice paste from time to time so that it does not burn. Besides that, The addition of tomato sauce also gives a unique and appetizing taste to this dish.
Ingredients
1.2kg of chicken (legs and thighs)
6 tablespoon or 60g of meat curry powder
5 cloves
6 cardamom seeds
2 cinnamon stick
2 potato
2 tomatoes
1 carrots
1 tablespoons of tomato sauce
2 shallots
5 cloves garlic
1 inches ginger
2 cup or 500ml of water
2 teaspoon of Enaq Bethol ( or seasoning powder )Intro
2 teaspoons of salt
A little oil for frying
Method
- Cut the chicken to the size you like.
- Cut potatoes, rough tomatoes and red radishes.
- Grind the red onion, garlic and ginger with a little water.
- Then add the curry powder to the ground ingredients and mix until it becomes a paste.
- Heat some oil in a pan to fry.
- Add cloves, cardamom and cinnamon. Fry for a while and add the curry spice paste. Fry until the spice paste dries up and the oil breaks.
- Add the chicken that has been cut earlier. Fried for 2-3 minutes until the chicken skin is slightly crisp.
- Add coconut milk and mix well.
- Add water and turn up the heat. When it starts boiling, reduce heat and add Enaq Bethol, salt, tomato and red radish sauce. Renew for 5 minutes.
- Then add the potatoes and simmer for a while 20 minutes.
- Finally, add the tomatoes and cook for a while 45 minutes to 1 hours so that the chicken becomes tender.
- Chicken curry is ready to serve.
