Now that cooler weather is upon us, there is nothing more warming and comforting than having something wonderful simmering slowly on the stove. This Malay style chicken curry is popular at warungs ( family owned coffee shops) of my youth. It goes well with steamed rice but I prefer it with roti jala/ net bread ( recipe link provided).
The turmeric leaves and root are optional but provides huge flavour and really make this dish shine. I brought mine from home ( keeps well frozen for months). I have come across it at some asian stores here in New York. It is usually located in the freezer section.
Subscribe and leave a comment and you will be in the running for some Malaysian curry powder, turmeric powder and kaffir lime leaves! Three random winners will receive all the above mentioned ingredients to help make this dish :) US only - sorry guys, I don't think I will be able to mail kaffir lime leaves and an assortment of loose powders overseas without much hassle. Good Luck!!!!
Try other Malaysian recipes - whole red snapper in sweet sour sauce, ayam masak merah, lodeh, roti jala
Ayam Masak Lemak
half a medium chicken - cut into bite pieces
5 small shallots - peeled
2 cloves garlic - peeled
1 tb minced fresh minced ginger
1 turmeric leaf -optional/ daun kunyit - minced
4 kaffir lime leaves
1 tsp turmeric powder
4 tsp curry powder
1/2 cup coconut milk
2/3 tsp sambal oelek/ chilli paste
1 cup water
salt to taste
1 tsp sugar
Puree shallots, garlic and ginger with enough water to make it a thick paste. Rub this paste all over the cut chicken pieces and set aside for 20 minutes.
Mix rest of the ingredients in a large pot and add marinated chicken pieces to it. Cover pot and bring the mixture to a gentle simmer on medium heat. Stir periodically and adjust seasonings. Cook until chicken is tender, serve with steamed rice. Makes 3/4 servings.
8 comments:
I lov Malesian food especially their chicken curry..yummy, would lov to eat with roti canai....Thanx for sharing
hi,,enjoy this recipes,btw do u fried all the ingredient first,,as i don like frying cos itz makes the whole house stink with oil haha,,,thanks for your reply,,,
Lovely pic! Always loved Malay curry with kaffir/tumeric leaves. Recipe looks great :) Malaysia has so many varity of foods... love the country, food & people!
I've been cooking a lot of curry recently as it's getting extremely cold!
Always loved Malay curries with tumeric/kaffir leaves. They add such a unique aroma & flavour to a dish. This curry goes well with steaming hot rice and sambal udang- my favorite :)
Your blog is very good.
Vrinda:
I miss freshly made roti canai!!
Anonymous - No, the ingredients are not fried.
Bawani - Thanks so much for the compliments about Malaysia!! :)
pigspigcorner - I know what you mean - the colder it gets, more curry simmers on my stove!
Bee: - curry and sambal I love!!!
Kannan - Thanks!
now i know what i'm missing! I always forget the leaves, but they are so hard to get in Beijing. I will look a little harder since Pandan leaves are easy to find
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