Curry Chicken

Ingredients

• 1 cup rice
• 1 pound (1/2 kilogram) of your favorite chicken part - thighs, legs, wings, or breast
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 8 cloves garlic, minced
• 1/2 pound (1/4 kg) green beans, sliced
• 5 potatoes, diced
• 4 tomatoes, diced
• 2 tablespoons high quality curry powder
• 2 tablespoons curry paste
• 1 tablespoon high quality chicken stock
• 1 can coconut milk
• 1 teaspoon black pepper

Directions

1. Place a cup of rice in a rice cooker with two cups of water. Steam rice until all water has evaporated.
2. Clean and saute chicken pieces in a pot with oil. Brown all sides.
3. Add all seasonings and enough water to cover the chicken pieces. Simmer covered for 15 minutes.
4. Taste broth. Add more curry if needed. Add remaining ingredients including the coconut milk. Add enough water to submerge all ingredients. Simmer covered for another 15 minutes until potatoes become tender.
5. Ladle mixture and broth on a bed of rice. And serve.

Tip: Malaysians like to blend three brands of curry. I find the best curry chicken has a healthy layer of red chili oil floating on the top. I came close on this recipe with two types of chili.

Tip: Malaysians add lemon grass, curry leaves, ginger, and/or anise to the curry.

Tip: I cook the rice with pandan leaves for more flavor.

Malaysian Chicken Curry

By John Smith posted July 30, 2015

Ingredients

• 1 cup rice
• 1 pound (1/2 kilogram) of your favorite chicken part - thighs, legs, wings, or breast
• Vegetable oil
• 8 cloves garlic, minced
• 3 shoots lemon grass
• 1/2 pound (1/4 kg) green beans, sliced
• 5 potatoes, cleaned and diced
• 1 tablespoon high quality curry powder, like Waugh's Curry Powder
• 2 tablespoons curry paste
• 1 tablespoon high quality chicken stock
• 1 can (250 ml) coconut milk
• Salt

Directions

1. The directions are quite involved but the Malaysian curry chicken tastes much better than the first recipe. You must cut the lemon grass into one inch strips. Then use something heavy to flatten them and open them. Otherwise, one cannot get the flavor from the lemon grass.
2. Clean the chicken and cut into small pieces. Mix one tablespoon of curry powder, garlic, and lemon grass. Marinate for two to four hours in a refrigerator.
3. Place rice in rice cooker and add two cups of water. Steam rice until cooked.
4. Deep fry the potatoes in oil until golden brown. The deep frying seals the potato, and it will not break down in the soup. Remove the potatoes.
5. Saute the chicken in a wok or large pot with a tablespoon of oil over medium heat. Once chicken starts browning, add curry paste and chicken stock. Continue cooking chicken until fully cooked.
6. Add water, green beans, and potatos and bring to a soft boil. Boil until green beans become soft.
7. Add the coconut milk. Simmer for a couple of minutes. Taste the soup. You may need to add more salt, black pepper, or another 1 or 2 tablespoons of curry powder.8. Simmer another five minutes. Ladle soup over rice and enjoy.

Tip: The trick is getting the right balance between the coconut milk and curry.