Big chickens don’t peck at small seeds.
~ Chinese Proverb
It’s been a long time since I made chicken curry. Curries are popular throughout Asia and comes in many different version. I think I know where the curry is generally from the color and look of it. The curry I made is the Malaysian style curry which is rich in coconut milk. The curry powder used is what gives the distinctive taste. I used the very popular Malaysian brand called Baba, which is available in the Richmond Public Market.
The origin of the word curry is the Tamil word kari which means a sauce. Curries may be prepared from dried curry powder or from fresh roots and spices. Since curries are very rich in flavour, they are always served with a staple food such as steam rice. In Malaysia, curries are also eaten with bread or roti canai.
|1 chicken, cut into pieces. I used mostly chicken drumsticks as the dark meat is more tastier and tender.
|This is the most important ingredient in making curry chicken. The BABAs meat curry powder is a blend of assorted spices including coriander, chilli, cumin, fennel, tumeric, dhal, pepper, cinnamon, cardamon, star anise, cloves and other spices.
|The rest of the ingredients include:
- 8 to 10 tablespoons curry powder
- 8 tablespoons water
- 4 shallots
- 4 cloves garlic
- 4 slices ginger
- 1 onion sliced
- 1 tsp salt
- 6 tablespoons oil
- 1 can coconut milk
- some curry leaves
|First, I blended the shallots, garlic and ginger with 2 tablespoons of water in a blender. If you don’t have a blender, you may also pound these ingredients manually with a pestle and mortar — that is what my mum used back in the days when I was young.
|The blended mixture is placed in a large mixing bowl.I then added the curry powder and 6 tablespoons of water into the blended mixture and give it a good mix.
|Next, I added the chicken pieces into the curry mixture and stirred until all the chicken pieces are coated.
|To start the cooking process, I heat a frying pan until it’s hot and added in the oil. I fry the sliced onion and curry leaves until the onion is ligth brown.
|Then I added in 5 tablespoon of the coconut milk, follow by the chicken pieces, I stir-fried it for 2 minutes.
|After 2 minutes, I added in another 5 tablespoons of coconut milk and let it simmer for 3 more minutes.
|Next, I added the remaining of the coconut milk and potatoes (peeled and cut into large chunks). This has to be brought to a boil and simmer in medium low heat until the chicken and the potatoes are cooked. This takes about 20 minutes. Lastly, I seasoned it with salt to taste.
A plate of steam rice with spicy hot curry chicken never goes wrong with my family. The curry can be kept overnight refrigerated. As a matter of fact, the ingredients above was good for two dinners.