Chicken Curry
Classic Malaysian Chicken Curry using convenient premixed curry powder and whole spices. Delicious served with flat breads and rice.
Keyword : chicken curry, curry chicken
Ingredients
- 3 tbsp vegetable oil
- 1 cinnamon stick
- 2 star anise
- 1 sprig curry leaves (stem removed)
- 1½ lbs boneless skinless chicken thighs * (cut into bite-sized pieces) (675g)
- 3 medium potatoes (peeled and cubed)
- ½ cup coconut milk (120ml)
- Salt to taste
Spice Paste **
- 5 to 6 shallots (large shallots) or 1 medium onion (peeled and cut into small pieces)
- 3 cloves garlic (peeled and halved)
- 1 inch ginger (peeled and cut into pieces)
- 3 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground fennel
- 1 tsp chili powder (optional)
Instructions
- Blend shallots (or onion), garlic, and ginger with ¼ cup (60ml) water. Transfer to a bowl.
- Add curry powder, ground cumin, fennel, and chili. Mix to form a paste.
- Heat vegetable oil in a medium sized pot. Stir fry cinnamon stick, star anise, curry leaves, and spice paste over medium heat until fragrant, about 4 to 5 minutes.
- Add chicken and stir until chicken turns opaque, about 3 minutes.
- Pour in ½ cup (120ml) water. Cover and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add cubed potatoes, coconut milk, and salt. Bring it back up to a boil, reduce heat, and continue to cook for another 15 minutes or until potatoes are tender.
- Turn off stove and allow curry to sit for 10 minutes before serving.
Video
Notes
* For better flavor and color, use 4 bone-in chicken thighs with skin and another 12 to 16 ounces of boneless skinless chicken thighs or breast meat.
** For better flavor and color, add 2 fresh red chilies when blending the shallots, garlic, and ginger. Alternatively, you can add in 1 teaspoon of chili powder when mixing in the dry spices. You can do both if you like a spicy curry.
Nutrition
Calories: 401kcal
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