Introduction: How to Make Deliciously Simple Chicken Curry
Chicken curry is a delicious cuisine and is very common among people in Malaysia. In that country, people eat this dish everywhere; whether in a restaurant, at home or at a work place. This is the typical cuisine that people eat and crave for. This recipe is not only helpful for Malaysian students who lived abroad and crave for delicious cuisine back home, but it is also a great way for any food enthusiast to learn and try cook a new kind of dish. This recipe is called Simple Chicken Curry because this is a simpler version of typical Malaysian Chicken Curry; simplified to those who are busy with studies and work and don’t want to spend too much time in the kitchen. Normally, the time needed to prepare this dish is only about half an hour. By following these simple steps, you can definitely prepare this meal and emjoy it with your family and friends.
Step 1: Gather Your Ingredients
To prepare this recipe you will need:
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)
7. salt
8. 200 ml of coconut milk
9. Three large cups of water
10. A potato (the skin is peeled)
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)
7. salt
8. 200 ml of coconut milk
9. Three large cups of water
10. A potato (the skin is peeled)
Step 2: Prepare the Ingredients
• Cut the onion in half lengthways from bulb end to tip. Remove the onion skin. By using knife, cut onion lengthways into four even pieces. Then, cut the other half of the onion the same way. The onion is cut so that it will be easier for it to blend in a blender.
• 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.
• 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
• Preheat 2-5 liter pot at 350 degree Fahrenheit. Then, pour 350 ml of vegetable oil into the pot. Wait for about 3-4 minutes until the oil begins to bubble briskly.
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.
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
• Add 8 pieces of chickens into the pot and after that, add about a small cup of water into the pot.
• 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.
• 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
• Wait about 7-10 minutes until the potatoes become soft.
• 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.
• 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.
