Malaysian chicken curry /kari ayam
vote now
Ingredients
8
For Malaysian Spice Paste /Rempah :
You may like
Chicken curry with coconut milk - video recipe !
Preparation
Preparation15 min
Cook time45 min
- Soak the chiles with cold water for 10-20 minutes or until softened. Drain and blot dry and set aside.
- In dry medium skillet over moderate heat, dry roast coriander, cumin, and fennel seeds and cinnamon stick for 5 minutes or until fragrant.
- Stir/ toss constantly to make sure the spices don't burn. Transfer to spice grinder or mortar and pestle and process to fine powder.
- In mortar and pestle, food processor, or blender, combine spice powder, soaked chiles, macadamia nuts, shallots, ginger, galangal, garlic, turmeric, and 2 tablespoons of water and purée until mixture becomes smooth paste.
- Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife. Cut each stalk into 1-inch pieces.
- In large saucepan over moderate heat, heat oil. Add spice paste /Rempah and sauté frequently until quite toased and oil starts to ooze from paste, it takes about 5 minutes.
- Sprinkle chicken pieces with salt and add to pan. Sauté chicken stirring occasionally for 5 minutes. Add lemongrass and coconut milk and bring to boil.
- Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until chicken is just cooked through 30-35 minutes.
- Transfer chicken to serving bowl and sprinkle with roasted coconut. Serve hot with Roti Canai, Chapathi, Parotta or White Rice.
You tried this recipe ?
Mention @petitchef_en and tag #petitchef
Mention @petitchef_en and tag #petitchef
You may like
- Chicken curry with coconut milk - video recipe !
- Club sandwich chicken curry
- Butter chicken, the traditional indian dish
- Crispy chicken tacos and satay sauce
Questions
Photos of members who cooked this recipe
Photos
Comments
Rate this recipe:
There are no comments!