Curry Chicken - Malaysian Style
This curry is one my mom, who is Malaysian Eurasian (of Portuguese descent) taught me to make as a basic chicken curry. My mom tends to cook with tamarind, but I tend to prefer lime or lemon juice to add the tangy flavor to the curry.
- 2 to 3 lbs chicken thighs (with or without bones, depending on personal preference)
- 2 medium potatoes - cut into chunky cubes about same size of meat
- salt to taste
- 3 to 4 fresh chillies
- 1 to 2 soy sauce
- 1 tomatoes, cut into chunks
- 3 limes, juiced
- 2 medium onions - cut into chunky slices
- 1 bulb garlic - cut into slices
- 2 stalks lemongrass - cut into slices
- 10 to 15 dried chillies - soaked in water and drained
- ½ tsp turmeric powder
- vegetable oil
- Fry in oil sliced up onions, garlic and lemongrass until slightly brown
- Add dried chillies and stir for a few minutes.
- Cool slightly and place in food processor. Grind until fine.
- If making paste ahead of time, may freeze for up to 1 month.
- Replace paste into pan. Add turmeric powder.
- Add meat and potatoes into pan and let slightly brown. Stir often to prevent burning. Add a little water if necessary.
- Add chunky tomatoes and let simmer until meat is mostly cooked through.
- Then add lime juice and salt to taste.
- Serve warm over rice.