Chicken Curry Malay Style with Potatoes, Hen Egg and Coconut Milk, with jasmine rice 

Fri, 13 December 2019

 

Ingredients

For the chicken:

• 2 pieces (about 450g) boneless, skinless chicken leg meat, cut into chunks
• 1 ½ tbsp curry powder
• ½ tbsp chili powder

 

For the curry:

• 1 large onion, chopped
• 2 shallots, sliced
• 4 sprigs of curry leaves
• 6 tbsp curry powder
• 2 tbsp chili powder
• 3-4 tbsp water
• 400 ml coconut milk
• 3 cups chicken stock or water
• 5 floury potatoes (such as Rooster), boiled, peeled, and cut into chunks
• 2- hard-boiled eggs, peeled
• Sea salt to taste
• 5-6 tbsp rapeseed oil for cooking

 

Method

1. Combine chicken chunks with 1½ tbsp of curry powder, ½ tbsp of chili powder, a big pinch of sea salt. Marinate for about 30 minutes.
2. Mix the curry powder and chili powder with water to form a paste.
3. In a heavy pot, heat 5-6 tbsp rapeseed oil. Add the chopped yellow onion, shallots, and curry leaves and a pinch of salt. Cook until the onions are lightly brown in colour.
4. Add the curry paste, and cook until fragrant. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked.

 

5. Add the coconut milk together with the chicken stock or water. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes.

 

6. Add the eggs and potatoes and cook for about 15 to 20 minutes. Season the curry with sea salt.

 

Note: Like most stews, this curry tastes better when reheated the next day.