This is a traditional spicy chicken curry cooked in the Malaysian style. This delicious and fragrant curry is best relished with steamed rice. It is a very popular and a favourite dish in Malaysia. It can also be prepared with either beef or lamb. It is slow cooked in coconut milk, lemongrass, kaffir lime leaves and various other aromatic spices.
- 500 gms. chicken, curry cut
- 2-3 onions, chopped
- 1" ginger, chopped
- 3-4 garlic cloves, chopped
- 2 stalks of lemongrass, chopped
- 1" galangal, chopped
- 2 green chilies
- 1 tsp. turmeric powder
- 2-3 dry red chilies
- 3-4 candlenuts / cashew nuts
- 1 cup coconut milk
- 1 tsp. tamarind paste
- 4-5 kaffir lime leaves
- salt to taste
- 2-3 tbsp. roasted fresh grated coconut
- 3-4 tbsp. oil
- 2 lime leaves, finely sliced
- lemon grass stalk, green chilies and few candlenuts to garnish (opt)
Make a paste of the onions, ginger, garlic, galangal, red chillies, green chilies, candlenuts, tamarind paste, turmeric powder and lemongrass. Keep aside.
Heat 2 tbsp. oil in a non-stick pan and saute the chicken till light brown. Drain and keep aside. Heat remaining oil and saute the ground paste till the oil separates from the sides of the pan.
Add the fried chicken and salt and mix well so that it is well coated with the masala. Now add the coconut milk and the kaffir lime leaves and simmer on low flame till the gravy thickens.
Add the roasted coconut and combine well. Serve, garnished with lime leaves, candle nuts, lemon grass and chilies.