Tuesday, September 7, 2010

Indian Chicken Curry - My Malaysian Style

Curry! Oh our curry, oh your curry and oh my curry. Tell me please people. How can we Malaysians possibly indulge in a meal without a spicy dish, especially curry. Impossible right? Absolutely impossible (Prawn Devil Curry, Fish Radish Curry, Mutton Kurma & Assam Curry Fish). I don't mind curries too, though I am not the biggest fan. Curry in house is to make my other half happy, this chicken curry however was for a small time function. Spices are certainly the star ingredients for any Indian dish, primarily for infusing aroma and flavors (Malaysian Indian Fish Curry, Crab Curry, Mutton Parathal & Curry Mee) . This authentic chicken curry speaks for itself - tender chicken pieces in a spicy, thick and aromatic curry. That's it folks for the day. I'll see you the next time with another splendid recipe. Take care everyone. 

1 small/400g chicken (cut into bite sizes)
1 1/2 tbsp meat curry powder
1 medium size onion (sliced)
1 tomato ( chopped)
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. 

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  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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