Malaysian Chinese Chicken And Potato Curry Recipes

MALAYSIAN CHINESE CHICKEN AND POTATO CURRY

Steps:

• Marinate chicken legs in 2 T salt and 3 T curry powder.
• Mash 5 T curry powder, ginger, garlic, and chilies into a chili paste. (Include 5 candlenuts if you can get them.).
• Peel and chop potato, and deep fry in some oil until half cooked.
• Heat an empty wok until smoking, add 1/2 cup of oil and fry shallots until golden and aromatic.
• Add curry paste and stir to prevent burning until the oil separates from the paste and it is very aromatic, about 5 minutes or so. This gives the curry a rich, bright orange color when cooked.
• Add the marinated chicken pieces and stir-fry until it is half cooked - this is to seal in the chicken juices and make the chicken fragrant and tasty.
• Next, add the potatoes, onions, and lemon grass. Add a bunch of curry leaves as well if you can get them. Stir for two minutes.
• Pour in 3 3/4 c coconut milk. Make sure that the coconut milk is enough to just cover the chicken and potatoes.
• Bring to a boil, then lower the heat to medium and simmer the curry for 25 to 30 minutes, until the chicken is tender and the potatoes soft. Remember to stir the curry often to prevent burning. Add a little water if the curry appears to be drying up.
• When the curry is ready, season with salt and pour in the last 1/4 cup of thick coconut milk. The coconut loses flavor while boiling, so adding some at the last minute enhances the flavor.
• Serve with bread or rice.

MALAYSIAN CHICKEN CURRY

Steps:

• First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
• To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast-iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
• Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30 to 40 minutes until the chicken is tender.
• For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5 to 10 minutes. Fluff the rice with a fork and serve while still hot.
• Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3 or 4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.

MALAYSIAN CHICKEN CURRY

Steps:

• Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
• Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
• Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
• Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.