This easy curry chicken is the standard curry chicken you will get in most restaurants in Malaysia and Singapore. Rich in coconut milk and spices, this curry chicken is a must try. As this chicken is marinated in curry paste before cooking enhances the taste of the meat itself.
Yes, you may. Shallots are generally more intense in taste and they 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 sold specifically for meat or seafood. In this recipe, meat curry powder is used. You may also substitute 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 remove it 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 they grow abundantly locally. If you do not prefer coconut milk, you may opt to substitute it with 300 ml milk or 250 ml yogurt. Do note that the taste will be different but it will not spoil the taste.
Cooking this curry chicken recipe in a slow cooker is possible. Simply prepare the recipe in a slow cooker and cook the dish for 4 hours on high or 6 hours on low 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 the pot over medium heat. Once oil heats up, add blended chilli paste and cook until fragrant.
Add chicken meat and mix well. Cook until the dish is slightly dry. Then add water and cook over high heat.
Add coconut milk and cook at high heat again. When it boils, lower the heat and add salt and sugar to taste.
Serve with bread or rice.