Malaysian Chicken Curry (for Prata or Rice)

Malaysian cuisine is based on traditional practices, to this day, however, they do reflect the multi-ethnic makeup of its population. The country’s cuisine has been shaped by historical migration, colonial rule, and foreign influence a lot. The three largest ethnic groups that make up the Malaysian population are Malay, Chinese, and Indian – and all three have had a good historical influence over the evolution of the ‘Malaysian  Curry’.

What is Curry? Curry refers to the gravy-like consistency, and contrary to popular belief it is not always hot and spicy. Curry powder was derived out of necessity when Britishers colonized, many regions. It is catered to the Western palate so that they can create their newfound tastes back at home. You won’t find that taste in any Malaysian or Indian form of traditional curry.

What is Malaysian Curry? Over time, the concept of Curry powder grew in the east as well. Catered to the Malaysian taste, there are several types. Typically, Malaysian curries are dominated by savory combined, with sweet notes.  Belachan (shrimp paste) is also added to add umami. The Malaysian Chicken Curry / Curry Chicken or Kari Ayam(Mamak style / Indian Style / Tamil Muslim style), however, is more robust with warm spice notes, dominating, and usually not sweet.  This type of curry is very popular with Roti Prata(Roti Canai) here in Malaysia and Singapore.

Scroll down for the Complete Recipe.

Malaysian Chicken Curry (for Prata or Rice)

You are here: Quick Browse > Chicken > Malaysian Chicken Curry (for Prata or Rice)

Watch the Video or click to read Complete Recipe – Below. 

How to make Malaysian Fish Curry (for Prata or Rice) – Recipe at a glance:

• Clean Chicken.
• Peel and Slice ingredients.
• Prepare fresh paste.
• Prepare spice paste.
• Saute ingredients in oil as specified, adding spice paste and water. Simmer
• Add Chicken and cook till tender.
• pAdd coconut cream/milk and finish..

You might also like:

Ingredients:

• 500 gms chicken pieces (I use skinless, bone-in pieces here). see notes
• 1 medium-sized red onion, sliced
• 1 large-sized tomato(ripe and plump), sliced
• 8 shallots, peeled
• 8-10 large cloves of garlic
• 2 small chunks of ginger
• A handful of fresh curry leaves
• 3 Tbsp Malaysian-style Meat curry powder (store-bought OR see my recipe for homemade meat curry powder)
• 1/2 Tbsp Korma Spice Mix (store-bought OR see my recipe for Korma Spice Mix)
• 5 Tbsp plus 1 tsp Sunflower oil
• 2 Cloves
• 1 green Cardamom
• 1 small stick of Cinnamon
• 1 Star Anise
• 1/2 tsp Fennel seeds
• 1/2 cup coconut Cream (do not use more ) – should be at room temperature
• 1/3 tsp Asafoetida
• 1 1/2 tsp salt (to taste)

Key Ingredients: Chicken, Spices, Onion, Shallots, Garlic, Ginger, Tomato, Coconut Milk, Curry leaves Oil, Salt.