Malaysian Chicken Curry

This dish is the Malaysian version of Kuku Paka. Tender pieces of chicken delicately simmered in a flavorful coconut gravy. Great with Nasi Lemak or Roti Canai.

2 Onions, ( 1 chopped and 1 sliced)
3 garlic cloves, crushed
1 1-inch piece ginger, crushed
1 chicken skinless cut in small pieces (Original recipe calls for on the bone – but I make it boneless)
2 tbsp cooking oil
1 teasp ground cinnamon
3 cloves
3 cardamoms
1 star anise pod
4 teasp curry powder (mix with a little water to form a paste)
2 cups coconut milk (For a healthier version I substitute yogurt instead)
1 lemon (just the juice)
cold water

Place the chopped onion in a food processor together with ginger and garlic and process until smooth. Rub chicken with onion paste and set aside.

Heat the oil in a large saucepan, add the remaining sliced onion, cinnamon, cloves, cardamom, and star anise and fry over a medium heat for a couple of minutes until fragrant. Add the curry paste and fry for 2-3 minutes. Add in the chicken and seal on all sides. Add the coconut milk and enough water to cover the chicken by about a couple of inches, bring to the boil then reduce the heat, cover and simmer for 40-50 minutes, add lemon juice, checking the liquid level throughout the cooking time and adding more water or coconut milk if necessary. I prefer the gravy a slightly thicker consistency.

You can garnish the dish with some coriander and green or red pepper cut in strips.


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