Malaysian Chicken Curry with Roti Canai

I came across the Chicken Curry Recipe on Seasaltwithfood, another talented cook from Malaysia. I always like the drier version of Malaysian chicken curry. Without hesitation, I printed the recipe and made this curry for dinner.

Malaysian Curry Chicken Recipe

Ingredients

• 2 Chicken Breast (about 650 to 700 g) Bone In, cut into smaller pieces
• 4 Medium Yellow Wax Potatoes
• 6 Large Eggs, boiled
• 60 g Chicken Curry Powder
• 10 g Chili Powder
• 2 Sprigs Fresh Curry Leaves
• 1 Medium Yellow Onion, chopped
• 1 Can (400 ml) Coconut Milk
• 1 1/2 Cup Water
• 5 Tbsp Of Peanut Oil
• Salt To Taste

Method

1. Cut the chicken into smaller pieces and marinate with 1 Tbsp of curry powder.
2. Marinate in the fridge for about 30 minutes.
3. Boil the eggs, cool and shelled.
4. Then boil the potatoes until they are cooked but still firm. Peel and quarter.
5. In a heavy pot, heat the oil and add the chopped yellow onion, together with the curry leaves. Cook until the onions are lightly brown.
6. Add the curry and chili powder. Cook until they are fragrant.
7. Mix in the marinated chicken and cook for about 10 minutes or until the chicken is almost cooked.
8. Add the coconut milk with 1 1/2 cups of water.
9. Bring the curry sauce to a boil and then lower the heat and continue cooking for 10 to 15 minutes.
10. Then, add the eggs and potatoes and cook further, for about 15 to 20 minutes.
11. Season the curry with sea salt and serve warm or at room temperature.

The curry turned out to be marvelous. I have to warn you that the 10g of chili powder is a killer. If you can't take the heat, I strongly advise you to reduce it by half or omit it.

You should also use the Malaysian curry powder available from Asian grocery stores (not the kind from the supermarket shelf) as it uses a different blend of spices and gives you the distinct taste.

I serve it with Roti Canai (it's called Roti Paratha in Singapore) which is a type of flat bread found in Malaysia, often sold in Mamak stalls (Food stalls own by Indian Muslims). Most of us don't have the skill to make Roti Canai. We usually purchase the frozen packets (I use Kawan brand) from Asian grocery stores and pan fry them.