How to Cook Malaysian Chicken Curry w/Turmeric Leaf

I wasn’t intending to blog about this Live Asian Kitchen broadcast, because Malaysian Chicken Curry is something I cook on a regular basis and I’ve already posted the recipe numerous times. However, this particular batch turned out different enough (in a good way) that I thought it worth sharing. There were several points of difference in this chicken curry recipe; I can’t nail down which of these elements helped lift it a notch above my usual effort but it’s worth considering next time you’re in an experimental mood –

  • the use of turmeric leaf which was generously given to me by a fellow former Malaysian, Haryati
  • a different brand of curry powder
  • fresh chillies (I usually omit adding chillies)
  • a different brand of coconut cream

Watch the Replay to get the most out of this recipe –

Malaysian Chicken Curry with Turmeric Leaf

INGREDIENTS:

2kg chicken drumsticks
8 cloves garlic
1 ½ onions, peeled & quartered
4 Tbsps (Malaysian) Parrot Brand meat curry powder
2 large chillies
3 Tbsps minced lemongrass
1 turmeric leaf, tied in a knot
2 cups Rasaku coconut cream
2 cups water
2 Tbsps chicken powder
1 tsp salt
⅔ Tbsps sugar
4 Tbsps oil

METHOD:

  1. Combine garlic, onion and chillies in a food processor and blend.
  2. Mix to a paste with minced lemongrass and curry powder.
  3. Heat a heavy-based pan and saute the curry paste with oil until the onion is browned.
  4. Add chicken drumsticks and saute a further 3 minutes.
  5. Add all other ingredients and simmer, stirring occasionally, until the chicken is cooked. Adjust seasonings as needed before removing from heat.
  6. Alternatively, after step 3, transfer all ingredients into a pressure cooker and pressure-cook for 15 minutes. This will produce a more saucy (ergo: watered-down, therefore add more seasoning as needed) chicken curry, which you can use as a curry base for separately-blanched noodles, per below (made in a subsequent Live Asian Kitchen broadcast).

 

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