I really miss Indonesian, Singaporean and Malaysian food. It basically doesn’t exist in the Bay Area. I started reading Bee’s Rasa Malaysia blog for recipes. I think I originally found it looking for a rendang recipe but subscribed. It’s actually a little disappointing because it’s largely Thai or Chinese recipes, and too many competitions and not enough recipes. But last week there was a Malaysian chicken curry recipe, so I made that.
I used some special Malaysian curry powder that my dad brought from Australia, but the recipe was basically the same as Bee’s.
- 2 tbsp vegetable oil
- 1/2 onion, diced
- 1 oz / 26 g Malaysian curry powder
- 1.5 lb chicken breast, chopped into 1 – 1.5 inch pieces
- 3 cups water
- 1 tomato, cut into wedges
- 2 small potatoes, peeled and cut into wedges
- 4 hard boiled eggs
- 1/2 – 2/3 cup coconut milk
- steamed rice to serve
- Heat the oil until hot, add the onions and fry until fragrant.
- Add the curry powder, stir for 30 seconds.
- Add the chicken, stir well for 1 minute.
- Add the water and bring to a boil.
- Lower to a simmer and add the tomato, potatoes and eggs.
- Cover and simmer for 30-45 mins – until the chicken is cooked and tender.
- Add the coconut milk and salt to taste. Simmer for another 5 minutes.
- Serve with rice.
This quite liquid, not thick like a Thai or Indian curry. It soaks into steamed rice wonderfully.