Malaysian-Indian style Chicken Curry Recipe

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2 votes | 2376 views

This is fairly spicy curry that goes well with plain rice/biryani and all types of bread (Indian/Mediteranean/Western).

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  1. Marinade the chicken with turmeric powder, cumin powder, salt and ginger-garlic paste and set aside.
  2. Take the coconut milk in a bowl, add the curry powder,chily powder,pepper powder and or kurma powder. Mix well and keep aside.
  3. In a pot, pour some cooking oil and add the dry spices like cardamon,anise,pods,cloves and all the seeds and urid dal. Fry for a second then add the onions,shallots,tomatoes,lemon grass,bay leaf and the potatoes. Fry for awhile and cover to let the onions brown a little.
  4. Then add the marinaded chicken with some water. Mix well to coat the above ingredients and cover to let the chicken to half cook.
  5. When chicken is half cook, add the coconut milk mixture and mix. Let the curry boil to a thick consistency and the potatoes should cook (not mashed).
  6. Add salt and a pinch of sugar to taste.
  7. Finally garnish with coriander leaves.


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  • John Spottiswood
    November 12, 2010
    Wow, this sounds wonderful Padma! I'll definitely give it a try! Adding to the Try Soon folder in my recipe box.
    1 reply
    • Padma Priya Manikam
      November 12, 2010
      I hope you do.. If u have any queries you may ask me.. Good luck :)

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