This easy curry chicken dish is the standard curry chicken you get in most restaurants in Malaysia and Singapore. Rich in coconut milk and spices, this dish is a must-try. As the chicken pieces are marinated in curry paste before cooking, the taste of the meat is enhanced.
Yes, they can. Shallots are generally more intense in taste and are also spicier compared to onions. The best substitute would be red onions. If you can't find any, you may also opt for yellow onions.
In Malaysia and Singapore, you may find curry powders specifically for meat, fish or seafood. For this recipe, meat curry powder is used. You may substitute it with any curry powder mixture which contains more chilli powder. Sometimes, dried curry leaves are also added to the curry powder mixture.
Candlenuts are added to thicken the curry. You may omit them from this recipe, if you prefer. Otherwise, substitute candlenuts with macadamia nuts.
In the Southeast Asian region, milk and yogurt aren't a common choice to be added into curries. Instead, coconut milk is often used since it is easily available. If you do not prefer coconut milk, you may opt to substitute it with 300 ml milk or 250 ml yogurt. Do note that it will not spoil the taste although it would be slightly different.
Cooking curry chicken in a slow cooker is possible. Simply prepare the ingredients and put them into a slow cooker. Cook the dish for 4 hours on high heat or 6 hours on low heat for tender curry chicken.
Malaysian Curry Chicken is also known as: Kari Ayam
Marinate chicken meat with curry powder and soy sauce for 15 minutes.
Heat oil in a pot over medium heat. Add blended chilli paste and cook until fragrant.
Add chicken meat and mix well. Cook until the dish is slightly dry. Add water and cook over high heat.
Add coconut milk and cook at high heat again. Once it boils, lower the heat. Add salt and sugar to taste.
Serve with bread or rice.