← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 1.5 kg chicken pieces on the bone, skin removed if you like
• 5 tbsp Malaysian meat curry powder
• 1 tbsp Chilli powder (optional)
• 2 Onion, roughly chopped
• 5 cloves Garlic
• 3 cm piece Ginger
• 5 tbsp Vegetable oil
• 1 Cinnamon stick
• 2 Star anise
• 4 Cloves
• 4 cardamom pods, bruised
• 3 sprigs Curry leaves
• 1 stick lemongrass stalk, bruised
• 3 Potato, peeled and quartered
• 2 Tomato, quartered
• 600 ml Water
• 400 ml Coconut milk
• 1½ tsp Salt
• 1 tsp Sugar

Method

1. Blend the onion, garlic and ginger to a paste. Mix the curry powder and chilli powder with 6 tbsp water into a thick, smooth paste.
2. Heat the oil in a large pot over medium heat. Fry the cinnamon, star anise, cloves, cardamom, curry leaves and lemongrass for 1 minute until fragrant.
3. Add the onion paste and fry for 5 min until it loses its raw smell. Add the curry paste and fry for 5–7 min, stirring often and adding a splash of water if it sticks, until it darkens and the oil rises to the top.
4. Add the chicken and stir for 3 min to coat it well in the spices. Pour in the water, add the potatoes and bring to the boil.
5. Cover and simmer for 25 min, stirring now and then, until the potatoes are tender and the chicken is cooked through to 75°C (165°F) at the bone.
6. Stir in the coconut milk, tomatoes, salt and sugar and simmer uncovered for 5 min without letting it boil hard. Taste and adjust, then serve with rice, roti jala or crusty bread.

Tips

• Like most curries it tastes even better the next day. Cool it quickly and refrigerate within 2 hours.
• Malaysian meat curry powder (such as Baba's) gives the authentic flavour; check the label if you need it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Nomadette Taste Asian Food