Monday, July 6, 2009

Malaysian Chicken Curry ala Beancounter

I’ve heard somewhere before that there is no such thing as “curry powder” in India. It is more an innovation to help cooks like me who are less astute in combining spices.

Curry powder usually includes coriander, turmeric, cumin, and fenugreek. Depending on the blend, additional ingredients such as ginger, garlic, fennel seed, cinnamon, clove, mustard seed, cardamom, mace, nutmeg, and all sorts of peppers may also be added.

I’ve named my recipe as such as I find the Malaysian Curry powder blend to suit my taste the best. The recipe below is a variation to my Beef Curry recipe which I blogged about months ago.

Using a whole free range chicken makes for a tastier curry than simply using chicken breast. But if you’re horrified at the thought of bones in your curry then use de-boned chicken meat by all means.

Malaysian Chicken Curry ala Beancounter

2-3 cloves of garlic chopped
6 slices of ginger
1 stalk of lemon grass sliced
1 red capsicum julienned
4-6 teaspoon Malaysian curry powder (more if you want it spicier)
1 whole free range chicken cut into pieces
1 can coconut cream (substitute coconut milk if you want a less creamy sauce)
Salt to taste
Potatoes quartered and fried
A bit of oil for sautéing

Tip: It’s best to use heavy based pots.

1. Marinate the chicken in a little of curry powder. Heat up a bit of oil using heavy based pot. Sear the chicken pieces in the pot (a few at a time) to seal in the juices. Remove from the pot and set aside.
2. Add a bit more oil if needed. Sauté the ginger first.
3. After about a minute or so add the garlic. Before it turns completely brown add the lemon grass.
4. After another minute add the onions and the capsicum (save about a quarter for garnishing later). Cook this for about 5 minutes.
5. Add the curry powder to the mix and cook for another minute.
6. Add the chicken and the carrots to the mixture.
7. Add the coconut cream and simmer for about 40 minutes.
8. Add the potatoes and simmer for another 10 minutes.
9. Serve with roti parathas or jasmine rice.


Tangled Noodle said...

I love Indian/SE Asian cuisine but the 'authentic' recipes always call for you to blend your own spices, which has always intimidated me. Thank goodness for 'curry' powder!

This recipe looks absolutely delicious and is being printed/saved as I type (well, AFTER I type) this comment. I will look for Malaysian curry powder specifically but it will be made!!

The Beancounter said...

I'm pretty hopeless at combining just the right amount of spices for a good curry...thank God for premixes indeed!

I do hope you like the don't have to "fry" the potatoes...