Malaysian Chicken Curry for 2 

This curry is another dish influenced from a dish I’ve eaten while over in South East Asia.

I love Thai and Indonesian curries. The blend of coconut chilli and fragrant herbs. I then had a chicken curry in Malaysia which to me was an amazing blend of Thai style and Indian style curry as it had all the fragrant flavours of a Thai curry but the savoury spice of an Indian curry. I had to search out Malaysian restaurants when I got back to London to taste this brilliant Curry again.

I then worked out the flavours involved and put together a paste then curry and it worked out really well.

Give this a go it’s got zing, fragrant aromas and savoury tang. It makes a nice change from a Green or Red Thai  Curry.

Paste- (makes enough to split in 2 for 2 curries and is freezable)

2 inch piece of ginger 

14 cloves of Garlic

Turmeric (40 grams of fresh or 4 teaspoons of powdered)

4 small shallots

1 Lemongrass stalk

5 Red birds eye chillis

40 grams of galangal

2 teaspoons of curry powder

Handful of unsalted roasted peanuts

Curry-

2 Chicken legs or 2 Chicken Breasts.

1/2 a can of coconut milk

250ml of Chicken stock (use fish stock if making a prawn version)

1 teaspoon of tomato puree

2 teaspoons of curry powder

1 green pepper

1 onion

Other vegetables if required.

 

Method-

Paste-

 

1. Chop the garlic, , shallots, chillies (plus de seed the chillies), Lemongrass peel and chop the ginger, galangal (if using a fresh piece not from a jar), turmeric (if using fresh turmeric).

2. Crush the peanuts.

3. Put all the paste ingredients including the curry powder and peanuts into a blender and blitz to from a thick very fragrant paste. If it looks a little dry add a drop of water or sunflower oil.

4. Put half the paste in a container and freeze.

Curry

1. Chop the onion, pepper and any other vegetables.

2. If using breasts dice the chicken into small strips.

If using Chicken legs heat some oil and seal the chicken and set aside.

3. Heat enough oil to cover the base of a frying pan.

4. Add the paste and heat until nice and fragrant.

5. Add the vegetables and fry until soft. 

6. Add the tomato purée and fry for a couple of minutes.

7. Add the chicken. Once the chicken is browned all over add the coconut milk, stock and curry powder plus a bit of seasoning.

8. Reduce the liquid by around a 1/3 then summer for around 20-30 minutes and ensure Chicken is cooked through.

9. Serve with rice or Roti.