It’s officially winter now in the United States, I am sure many people are bundling up at home and cooking, instead of out and about in the frigid cold weather. I am lucky that I am in Southern California where winter is mild, in fact, this year there is no real winter here. However, being an island girl from the forever tropical Penang island, Malaysia, I feel cold whenever the temperature dips below 60.
Whenever I feel that I need to warm up, I make dishes that warms up my body, for examples: soups, stews, one-pot meals such as Japanese hot pot, and curries. I especially love curries because they are so easy to make and I can just make a big pot and eat the whole day and I might still have some leftover the next day, which taste even better as the flavors develop overnight. Curries are so delicious, great with steamed rice, and heats up my body right away. Plus the smell of curries wafting through the kitchen is enough to set my stomach rumbling, and my mouth watering.
There are countless ways of making Malaysian-style chicken curries and there are various recipes: devil’s curry, chicken curry kapitan, Nyonya-style chicken curry, etc. However, this Malaysian chicken curry recipe is very easy chicken curry that you can make with easy-to-find ingredients. For curry powder, I always buy the curry powder packets from Malaysia, brands such as Baba’s meat curry powder or Alagappa curry powder (made in Penang). They are fantastic, cheap and you can use them for a long time.
Without further ado, this is my homey Malaysian chicken curry which is really easy to make. Make a big pot today and share it with your family and friends. Enjoy!
(Click Page 2 for the Malaysian Chicken Curry Recipe)