Homemade Curry Paste & Malay style Chicken Curry

I try to cook whenever I can. I've been cooking quite a bit since hubby got back from Paris. It's quite a change considering we have both been dining out or cooking ready to cook meals in oven. The only thing I don't like about cooking this days is having my fingers cut as well.

Last Tuesday, I decided to cook Malay style chicken curry. In a way it was a "forced to" decision. I have to go through all the files I had in Recipe folder just to find how I can utilised the homemade curry paste I took out from the freezer a day before. At the end of the day I have no regrets cooking this yummy pot of Malay chicken curry. Both hubby and I enjoyed the meal- a lot! We have to top up more rice to go with the creamy gravy.

I copied the recipe from one of the many cookbook recipe my mum have. I can't remember the title of the book but my gut feeling tells me it is from one of the Malaysian Pasar Malam recipe book.

Ingredients needed:
2 chicken drumstick
2 chicken thighs
2 chicken breast
2 chicken wing
3 potatoes (peeled and cut into pieces)
8 tbsp homemade curry paste (recipe below)
400 ml Chaokoh coconut milk
1 litre water

4 tbsp curry powder
6 star anises
1 cinnamon stick
8 cloves
Dried curry leaves
Dried kaffir leaves

2 OXO chicken cubes
Lime juice
  1. Saute homemade curry paste and all ingredients (B) over low medium fire till fragrant (or until you see all the oil oozes out from the homemade curry paste
  2. Add in the chicken pieces. Stir fry for five minutes
  3. Pour in the water and bring to boil. 
  4. Add the potatoes, 1 tsp salt and chicken cubes. Simmer over low fire until chicken and potatoes are cooked
  5. Add coconut milk and season lime juice and more salt (if needed)

Homemade Curry Paste
50 g dried chili (blanched in hot boiling water and seeds removed)
50 g garlic
150 g shallot
10 g fresh gelangal
10 g fresh turmeric
2 lemongrass

250 g Baba meat flavour curry powder
50 g chilli powder
2 tbsp curry powder
2 stems curry leaves
1 tsp salt

Cooking oil
  1. Blend all ingredient A. Set aside
  2. Saute the blended ingredient A till fragrant (over low heat)
  3. Add ingredient B. Stir fry for about 15 minutes
  4. Add in 125 g cooking oil. Continue cooking for 20 minutes or until the oil separates

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