Malaysian Style Curry Chicken

Curry chicken is popular dish in Malaysia. It can go with rice, dip with roti pratha, naan or french toast bread (like the one served in Old Town Cafe). Ingredient is simple and the leftover can keep in refrigerator for 2-3 days, especially for working group people who have no time to cook but prefer to eat home cook food. All you need is to re-heat the curry chicken in the microwave oven or the traditional way heating in a pot, you will be able to taste your delicious home cook curry chicken like you are at home.

Ingredients:

• half cut chicken/6 drumsticks
• 3 Ts curry power
• 1Ts red chilli power
• 1 stalk curry leave (optional)
• 2 cinammon sticks, 3 cloves of cardamon, star anise, fennel & cumin
• (you can find the mix spices in the Indian groceries store)
• 1-2 bigAnion cut in ring size
• 3 loves garlic, ginger blend
• 1 big tomato
• 2-3 big potatoes

Method:

Heat 300ml of oil in wok. Then add all the spices and fry for 1 min. Add anion rings, curry leave, tomato, potatoes and stir it for 1 min. Add chicken, blend garlic and ginger and stir for 1 min then pour 900ml water and add salt to taste, cook covered for 10 mins. Add the curry chicken and chilli power and cook covered for 15 min or until potatoes start to get soft. To get to thicker gravy, you can add half cup of milk or coconut milk (optional).