Malaysian Chicken Floss Curry

This is a sequal to my earlier post Malaysian Lacy Coconut Pancake.

Australia is buzzing with Poh Fever with her two back-to-back wins in the final week of MasterChef Australia.

As promised, here is the recipe of my take on Poh's Malaysian Chicken Floss Curry which is a dried curry, best served with Roti Jala (Lacy Coconut Pancake):

Malaysian Chicken Floss Curry Recipe

Ingredients

• 2 x chicken breasts (approximately 500 g)
• 2 shallots, finely chopped
• 2 cloves garlic, finally chopped
• 1/2 tbsp minced ginger
• 2 sprigs curry leaves
• 1 lemongrass, bruised
• 1/2 tbsp turmuric powder
• 1 tbsp Malaysian curry powder
• 1/2 cup water
• 1/4 cup coconut milk
• 1/2 tsp salt (adjust seasoning to suit your taste)
• Corinader leaves for garnish

Method

1. Poach or microwave chicken until the meat is just cooked through. Pull the meat with hands to form chicken floss.
2. Heat the frying pan or wok with 2 tbsp of oil, stir fry shallots, gralic, ginger, curry leaves and lemongrass until frangrant.
3. Add turmuric powder, curry powder and salt. Continue to stir fry for a minute.
4. Add coconut milk, water, mix well and cook until the curry mixture is boiling.
5. Add chicken floss and mix until it is well coated with the curry mixture.
6. Garnish with coriander leaves.