The Bloody Malaysian Chicken Curry
- Total Time: 30 Minutes
- Yield: 6-8 1x
We call this the Bloody Malaysian Curry cause it’s so bloody good!
Serve it with some piping hot rice and you’re good to go. So simple, but so delicious.
Let’s get cookin’!
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1 Whole Chicken, cut into 8 pieces
2 Medium size potatoes (you can opt to use sweet potato or even pumpkin), cut into chunks
4 Medium size shallots, chopped
3 Cloves of garlic, chopped finely
1cm of ginger, chopped finely
2 Sticks of lemongrass (bruise it with the back of your knife)
2 – 3 pieces of kafir lime leaves (tear them up in your hand)
1 Cinnamon stick
1 Star anise
1 Tablespoon of turmeric powder
1 Tablespoon Curry Powder
1 Can of coconut milk
3 Tablespoons vegetable oil
Salt, sugar to taste
1) Marinate your chicken with turmeric powder and salt and set a side
2) In a pot, on a medium to high heat place oil and add chopped onion, garlic, ginger, lemongrass, and fry until slightly brown
3) Once onion, garlic, ginger mixture is slightly brown add the chicken, cinnamon stick, star anise and curry powder and stir. You want to brown your chicken and make sure it doesn’t stick to the bottom of your pot. Make sure you have a cup of water on standby to keep it away from sticking but do not pour the whole cup of water in. Just add it a bit at a time.
4) Once chicken has brown, reduce heat and add the coconut milk, kaffir lime leaves and vegetables and stir well. Crank up the heat a little and let it simmer for 6 minutes until vegetables are tender. Add salt and a pinch of sugar.
5) They key is to let the curry sit for at least a few hours before reheating and serving on pipping hot steamed white rice and maybe some steamed Bak Choi with a dash of soy sauce
6) Take a picture and send it to your bloody Malaysian
Add some sliced chilies before serving if you want a little spiciness
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Poultry
- Method: Intermidiate
- Cuisine: Malaysian
Keywords: Bloody Malaysian Curry