Tuesday, September 7, 2010

Malaysian Indian Chicken Curry

Its all, if not all the time, mostly curries. Curries for my Indian other half-half (Malaysian Indian Fish Curry, Mutton Parathal & Crab Curry) and maybe, for the rest of Indians too? Otherwise, all hell can break loose when its a meal. Not as literally war and fire, but you will be given a major indication. Duh! Indian men and curries? What else is new? This authentic chicken curry speaks for itself. The splendidness. The wondrous all things spices enlivened Malaysian Indian Chicken Curry. Oh, I must mention almonds and coconut blended/grounded alongside for the masala or curry paste as well.  

1 small/400g chicken (cut into bite sizes)
1 1/2 tbsp meat curry powder
1 medium size onion (slice)
1 tomato ( chop)
2 sprigs curry leaves
5 dried chillies ( broken)
Spices:  1 cinnamon, 3 cloves, 1 star anize and 4 cardamom
1/2 cup oil
Salt for taste

For spice paste (blend/ground)
1 medium size onion
1 inch ginger
5 pips garlic
1 tsp turmeric powder
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp coriander seeds
3 tbsp fresh coconut
20g/ half handful almonds (without skin)

In heated oil, saute onion, dried chillies and spices.
Mix curry powder with spice paste, add in and cook over low heat till aromatic and oil splits.
Put in chicken and tomato. Season with salt and stir all together.  
Pour 1/4 cup water, add curry leaves, stir and cook till gravy thickens and chicken is cooked. 


  1. Relishing & Mouthwatering dish !!!

  2. Always love the colour of curries! Hubby just had Indian Briyani last nite. Are you a fan of that too?

  3. Love that colour of the masala... Looks awesome :)


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