Malaysian chicken curry

MALAYSIAN CHICKEN CURRY
Copyright by MayFam 2005.

Greetings friends,
Hi Liam, this Malaysian chicken curry is dedicated to you, hope you’ll enjoy it.
In Malaysia, with all the different races, curries are many and very different in taste.
Malaysian Chinese like curries but prefer the milder flavor, so some of them have changed the ingredients to suit their taste.

Cooking the curry is easy, if you know what to put in, nowadays with most ingredients available in shops, makes buying easy too.

Ingredients.
1 chicken cut into pieces
4 potatoes cut into 4s
2 tomatoes
4 green chilies (optional)

To pound or slice.
1 big onion
1 piece ginger about 1’’
4 pips garlic.
4-5 stalks curry leaves
2 stalks serai (bashed)
½ can coconut cream, milk or yogurt can be added at the end of the cooking.
2/3 bowl curry powder (buy curry powder in packets that is ready to use. They have for fish and meat curry.)

Mix this into a paste with ½ water. ½ oil, mix this into the chicken and keep for 1 hour.

Fry the sliced ingredients in 4 tablesp of oil, add marinated chicken, potatoes, tomatoes, and green chilies.
Add enough water to cover chicken, salt, and cook 20 mins, till chicken is cooked.

TIP. If you want a more spicy curry, add 1/2teasp pepper to the curry powder. This is more an Indian style curry. Fry in oil these spices with the sliced onion, ginger, garlic.

1 teasp mustard seeds
1 teasp cumin seeds
1 teasp fennel seeds
1 teasp Alba seeds
4 whole cardamoms
4-5 stalks curry leaves

Add chicken and potatoes; add less water for a thick curry, ½ can coconut cream or milk or yogurt and a squeeze of lime.