This amazing dish has a character of its own like no other curry. When it comes to food Malaysia is a mixing pot of many different Indonesian countries. Coconuts are in an abundance in Malaysia and are often used in many Malaysian dishes including this Malaysian chicken curry with coconut cream that just bursts with flavor and cultural background.
Authentic Malaysian chicken curry with coconut cream.
What could be considered alien and unheard of to most chefs, I will cook this dish using only an oven. The reason I prefer to use this method is that you get an even all-around heat during the cooking process giving the dish a much deeper flavor and consistency and also keeping the chicken moist and tender.
Ingredients:
- 1 kg chicken, cut into thick slices
- 2 tbsp ghee ( or vegetable oil)
- 3 onions, finely chopped
- 1kg fresh ripened tomatoes
- 2 cloves garlic, crushed/chopped
- 2 tbsp tomato puree
- 1 tbsp grated fresh ginger
- 2 x vegetable stock cubes
- 1 tbsp Malaysian curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tin coconut cream
- half x pot double cream
- Salt, to taste
- 2 kaffir lime leaves
- 1 lemongrass stalk, bruised
- 1 red chili, chopped (optional)
- 1 green chili, chopped (optional)
- Coriander leaves, for garnish
Instructions:
- preheat your oven to 180c
- Heat the oil in a large baking tray or oven-proof pot. Add the onion, garlic, and ginger, and sauté until the onion is soft and translucent.
- chop all the fresh tomatoes and add them to the tray, along with all the dry ingredients. Mix well, and return to the oven for 45 minutes stirring occasionally. until the onions and tomato mix becomes like a paste (add some water if it gets too dry)
- Remove the tray from the oven and add the fresh chicken strips spread evenly on top of the sauce. Season with salt and fresh ground black pepper and return to oven for 15 minutes.
- remove from the oven and add the coconut cream, fresh cream, fresh chilies, Lemon grass & kaffir lime leaves. Give it a stir lightly mixing everything together and return to the oven for a further 15 minutes.
- Remove the curry from the oven, test for seasoning, sprinkle with freshly chopped coriander leaves, and serve hot.
Enjoy your Malaysian chicken curry with coconut cream!
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