Step 1: Gather Your Ingredients
1. Half-chicken (cut into 8 pieces)
2. 200 g of Curry powder
Tip: You can get curry powder at Asian Market
3. An onion
4. Four gloves of garlic
5. About 1 inch of ginger (the skin is peeled)
6. A small bowl full of vegetable oil (about 350 ml)
8. 200 ml of coconut milk
9. Three large cups of water
10. A potato (the skin is peeled)
Step 2: Prepare the Ingredients
• Add four cloves of garlic together with the small-cut onions and 1 inch garlic in a blender. Add about 25 ml of water into the blender before blending. This will help smoothened the process of blending. Blend it until all the ingredients are liquefied. Usually, the liquefied ingredients will be in light green yellowish color.
• Next, peel the potato skin and cut it into half. Then cut each half into eight small pieces. In total, you will have 16 small, evenly-cut potatoes.
Step 3: Cook the Ingredients
Tip: Preheating will improve the cooking performance and help prevent sticking.
• After the oil in the pot become hot, first, add the blended onions, garlic and ginger into the pot. Pour the blended ingredients slowly until all of them are in the pot.
Warning: The oil might splash if the blended ingredients are poured fast and recklessly. So be careful.
• Next, stir the blended onions, garlic, and ginger using a wooden spoon occasionally every 1 minute to about 5 minutes. This is done to make sure all the ingredients are cooked and mixed perfectly.
• After that, add about 200 g of curry powder into the same pot and stir for about 1 minute or until all the curry powder is mixed evenly together with the blended ingredients.
• Cook the curry paste for 7 minutes more. This is one of the most important steps as the curry needs to be cook thoroughly to get maximum flavor. Stir the curry gravy occasionally every 1 minute in the 7 minute time span using the wooden spoon. This is to ensure that the curry gravy does not stick at the bottom of the pot and to make sure the curry paste is cooked evenly.
Step 4: Add Chickens and Other Ingredients
• Stir the chicken pieces with curry gravy evenly so that the gravy is evenly spread to the whole part of the chicken pieces.
• After that, add 200 ml coconut milk into the pot. The whole small carton in the picture is 200 ml.
• Next, stir all ingredients in the pot until they are mixed evenly together.
• Add 3 small cups of water into the pot until all the chicken pieces are submerged in the gravy.
Tip: You can add the water depending on your preference. If you like the gravy to be thick, you might want to add just small amount of water.
• Then, stir the ingredients until they are mixed evenly together.
• After the gravy boiled, add the potatoes into the pot and stir for about 10 seconds.
Step 5: Let All the Ingredients Cooked
• Once in a while, stir the gravy to prevent it from sticking at the bottom of the pot and to cook all the chicken pieces evenly.
• Add about 1 spoonful of salt into the gravy.
• Finally have a taste of it. Add more salt if necessary.
Tip: You might want to add a little bit of sugar if you like sweet and spicy flavor.
• Serve it in an appropriate size bowl.
Now that you have successfully followed all the steps, you can eat the chicken curry with your family or friends. For those who are making this dish for the first time, I hope that you will love it and let this recipe be the first of many Malaysian dishes that you will try. I would also suggest eating the chicken curry together with steamed rice because these two work deliciously great together.