Alhamdulillah I finally pandai cook chicken curry. All this while, I tried cooking and there’s always sommmmething missing- whether it’s the curry tasting a bit undercooked, the chicken not absorbing any flavour, or something is just off.
Malay cuisine is simply not my forte. But I’ve been experimenting, learning how we extract flavours, making things fragrant, etc.
Today however, I finally got it.. Chicken curry is conquered! In Malay culture, if I can cook curry, I can finally get married. Hahaa.
Normally I wouldn’t be so hardworking to try so many variations of chicken curry but it happens to be Husband’s favourite. What can I say? I’m a people pleaser. 😂
Anyway so I’m sharing the love so here is the recipe!
- 6-7pcs chicken (ahout half a chicken)
- 2x onions sliced
- 3x garlic sliced
- 2-3 tablespoon curry powder (I prefer the Antelope Brand Meat Curry Powder)
- 1 tablespoon butter
- 2 tablespoon oil
- 2 cups of milk
- 2 cups water
- 2 tablespoons asam jawa
- 1 tablespoon salt
- Set aside chicken and sprinkle with salt.
- Heat butter and oil then cook the garlic and onions till they brown.
- Add curry powder and cook until the oil separates.*
- Add in the chicken, and stir through until everything is coated evenly in curry and onions.
- Add in water and milk and wait for it to boil then add the asam jawa.
- Turn down the heat to let it simmer for at least 30-45 minutes.**
Best served over a bed of hot rice. 😍
* What does it mean when oil separates? Seperate from what? What does it look like? I don’t know if the is the correct term or I might just be translating this directly from Malay. But oil separates from the curry. To me, when I can see the oil sort of bubbling away from the curry, that is when u say it has separated. This step prevents the curry from tasting “raw”.
** Time makes a difference. I’ve noticed that the longer u simmer, the better tasting the curry is. Give the curry some time to marry with the chicken and let them stew to maximise the flavours.
LET ME KNOW if u try this recipe! Enjoy!