Chicken Curry / 咖喱鸡

Chicken curry and fried rice vermicelli is an typical combination of party food in Malaysia. Hence, I cooked a pot of chicken curry for the International Student Lunch the other day, served it with steamed rice. All of them liked it and they finished everything including the curry gravy! I like it with the noodles too. Chicken Curry Noodle is one of my favorite breakfasts, must order whenever I go back to Malaysia.

Chicken Curry / 咖喱鸡

マレーシアチキンカレー

Ingredients:
1 whole Chicken, chopped into 16-20 pieces
6 Baby Potatoes, peeled and halved
1 cup Coconut Milk
2-3 cups Water
4 tbsp Curry Powder
2 tbsp Chili Paste
1 stalk Lemongrass, crashed
3 Shallots, peeled and chopped
5 cloves Garlic, peeled and chopped
8-10 Curry Leaves
2 tbsp Cooking Oil
Salt to taste

Methods:

1. Mix the curry powder with 2 tablespoons of water, stir well to make smooth paste.
2. Heat the oil in a large pot, sauté the shallot, garlic, curry leaves, lemongrass and curry paste until aromatic.
3. Add in the chicken, cook for 5 minutes to sear the chicken.
4. Add in the water and coconut and bring to a boil.
5. Add in the potatoes and salt to taste. Simmer until the chicken is tender.
6. Garnish with sliced red chili and/or coriander if desired.
7. Serve warm with steamed rice or Roti Canai / baguette, or even pasta!

Notes:

Chili paste can be substituted with chili powder, the amount of chili is very much depend on individual's preference.

Chicken Curry & Ramen Noodles

Water & coconut milk reduced version

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