Chicken curry has always been my favorite, but I hardly make chicken curry from scratch, until now. This chicken curry recipe is absolutely delicious and aromatic, with tender and fall-off-the-bones chicken and a creamy and rich coconut curry sauce. It’s so good!
Chicken curry is originated from the Indian subcontinent, but it’s popular in Southeast Asia, for example: Malaysia, Indonesia, Singapore, Thailand and Vietnam. It’s also well loved by many in England and the Caribbean.
In Malaysia, there are many different types of chicken curry: Indian, Muslim-Indian (Mamak), Chinese, Malay, and Nyonya. They are all distinct recipes but the underlying flavors are pretty much the same; it’s spicy, rich, aromatic and scrumptious.
The recipe I am sharing today is Chicken Curry Kapitan, a Malaysian “dry” curry and a Nyonya adaptation of Indian chicken curry. Kapitan is the name given to appointed Chinese chiefs during the Portuguese and Dutch colonization in Malaysia.
It’s a dry curry because the curry sauce is thicker and not so liquidy. Learn how to make chicken curry from scratch, you will love it. Happy cooking!
There are many different kinds of chicken curry, here are some of the most popular versions.
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Chicken Curry Recipe
Delicious chicken curry and authentic chicken curry recipe with chicken, curry paste, and coconut milk. Chicken curry has never been this good!
- 1 1/2 inches galangal
- 1/2 lb fresh red chilies seeded and sliced
- 5 shallots peeled and sliced
- 1 inch ginger peeled and sliced
- 6 candle nuts
- 1/2 inch fresh turmeric peeled and sliced
- 1/4 teaspoon belacan fermented shrimp paste
Blend all the Spice Paste ingredients to a very fine paste.
Heat up the cooking oil in a wok and stir-fry the paste until aromatic or a thin layer of oil rises to the top. Add the chicken, lemongrass and kaffir lime leaves. Keep stirring and cooking until the chicken is almost cooked. Add the coconut milk, simmer for 15-20 minutes, over low heat. Add the lime juice and salt. Serve hot with steamed rice.
If you can't find candle nuts, you can use macadamia nuts instead.
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