Malaysian Creamy Chicken Curry.
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Malaysian Creamy Chicken Curry cuisine is really a dish that's classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Malaysian Creamy Chicken Curry dishes you make.
Alright, don't linger, let's task this malaysian creamy chicken curry menu with 24 components which are absolutely easy to obtain, and we have to process them at the very least through 5 methods. You should shell out a while on this, so the resulting food could be perfect.
Ingredients Malaysian Creamy Chicken Curry:
- Give of Spice A:.
- Require 4 cardamom pods.
- Prepare 3 - cloves.
- Provide 2 inches - cinnamon stick.
- Prepare 2 of star anise.
- Provide 2 stalk for curry leaves.
- Prepare of Spice B (coarsely pound in pestle and mortar or use blender).
- Require 5 for shallots.
- Require 3 inches of fresh ginger.
- Prepare 2 garlic cloves.
- You need - Spice C (mixed to form a paste).
- Give 3 1/2 tbsp - coriander powder.
- Need 2 tbsp for chilli powder.
- Prepare 2 tsp cumin powder.
- Require 1 tsp for turmeric.
- Prepare 1 tsp for fennel powder.
- Give 1/4 cup for water.
- Give of Other ingredients.
- Provide 4 tbsp. for vegetable oil.
- Provide 1 whole chicken cut to preferred sizes or 500 grams chicken thigh fillet cut into small pieces.
- You need 3 for medium potatoes.
- Require 2 plum tomatoes.
- You need 1 can of thick coconut milk.
- Give 100 ml - single cream (optional).
Malaysian Creamy Chicken Curry how to cook:
- Heat the oil in a pot on medium-high heat and fry Spice A. Once fragrant, put in Spice B and fry till slightly dry. .
- Put in Spice C and keep stirring to ensure not to burn the mixture. Lower the heat and continue cooking the spice paste. Add a little bit of water if necessary,.
- Let cook till oil separates. Add in the chicken and potatoes and stir to coat the pieces in the spice paste. If you are using smaller cuts of boneless chicken add in the potatoes and cook for 10 minutes before adding the chicken pieces..
- Add in the coconut milk and salt, bring to boil then turn the heat down and let it simmer for another 20 minutes. Throw in a bunch of coriander leaves and turn the heat off..
- Serve with lace crepes (recipe added) or ghee rice if you prefer or bit of both..
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