How to Make Malaysian Chicken Curry (Thermocook Method)

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Here is the recipe and replay of Episode 2 of the Southeast Asian Cooking Masterclass Series –

Recipe – Malaysian Chicken Curry

INGREDIENTS:

  • 1/4 cup vegetable oil
  • 1 large onion
  • 5 garlic cloves
  • ½ inch knob ginger
  • 1 stalk lemongrass, cut into 3-inch chunks
  • 3 Tbsp Malaysian meat curry powder**, mixed to a paste with a little water
  • 1 kg chicken thigh fillets or drumsticks
  • 1 Tbsp sugar
  • 1 Tbsp chicken stock granules*
  • 1/4 tsp salt
  • 200 ml water
  • 200 ml coconut cream

*Preferred brand is Knorr and acceptable substitute is 1 chicken stock cube per 1 Tbsp chicken stock granules
**Acceptable substitute is any type of curry powder

METHOD:

  1. Blend lemongrass and ginger at Speed 10 | 4 seconds.
  2. Add onion and garlic, blend at Speed 7 | 5 seconds.
  3. Add oil and curry powder and cook 20 minutes | 100°C | Speed 2 | measuring cup off.
  4. Add all other ingredients including chicken and cook 15-20 minutes (depending on size of chicken pieces) at 100°C | Speed 1 | measuring cup on.
  5. Adjust seasoning if required; remove and serve.

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