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 in the past.
However, this particular batch turned out different enough (in a good way) that I thought it worth sharing. Plus there’s the added element of serving it with egg noodles as an alternative to boiled rice.
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
To serve:
Rice, or –
Fresh egg noodles, cooked in boiling water for 1-2 minutes, then drained. Different types of egg noodles will produce different textures; in these photos, I used “wonton noodles” ie. thin egg noodles that look like they’re lightly coated with flour, available in the refrigerated section of Asian grocery stores.
METHOD:
- Combine garlic, onion and chillies in a food processor and blend.
- Mix to a paste with minced lemongrass and curry powder.
- Heat a heavy-based pan and saute the curry paste with oil until the onion is browned.
- Add chicken drumsticks and saute a further 3 minutes.
- Add all other ingredients and simmer, stirring occasionally, until the chicken is cooked. Adjust seasonings as needed before removing from heat.
- 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 egg noodles.
