There are many variations of chicken curry in Malaysia, but the one with potatoes is the most common. You’ll find this type of chicken curry at any food joints where curries are served.
For the Nyonya in Penang, chicken curry is especially popular and often served with nasi kunyit – which is coconut milk- and turmeric-infused sticky rice.
In fact, there is a Nyonya ritual that celebrates a newborn baby’s first month called the “mua guet” that features a nice food package comprising chicken curry, nasi kunyit and few other goodies.
If you’re not in the mood for having chicken curry with rice, this dish also goes well with roti canai or naan – making it perfect for a wholesome and easy weeknight dinner meal.
Ingredients:
- 1 pack instant curry paste (250g)
- 28g peeled potatoes
- 450g chicken (4 drumsticks and 4 thighs or 4 leg quarters)
- 3 shallots, peeled and sliced thinly
- 2 lemongrass, use the white parts only, pounded
- 1 tablespoon oil
- 2 cups water (500 ml)
- 1/2 cup coconut milk (100 ml)
- 1 sprig curry leaves, optional
Method:
- Cut the chicken into pieces, but leave the bones in. If you prefer boneless chicken meat, then debone the chicken.
- Heat up a deep pot and add oil. Sauté the sliced shallots until aromatic or light brown in colour. Then, add the curry paste into the pot and stir until fragrant.
- Add the chicken meat and lemongrass. Stir for one minute before adding water.
- Cover the pot and lower the heat to medium. Bring the curry chicken to boil and then lower the heat, add the potatoes and simmer for 20 minutes or so or until the chicken becomes tender.
- Finally, add the coconut milk and bring it to a boil. Serve hot with rice, naan or roti canai.
- Alternatively, you can leave the chicken overnight before adding the coconut milk the next day. This cooking method ensures that the chicken meat is really tender and aromatic as the flavour develops overnight. Serve the chicken curry the next day if you use this method.
This recipe first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.