The simplest Asian dish there is! I love Malay curry, but Indian curry mix has a real OOMPH~~! to it, you know? You'll never know unless you try both!
Ingredients:
- Curry powder/mix (I used an indian curry from this one shop in PJ... so shiok lah!!)
- 1 small onion, sliced
- 2 cloves garlic, chopped finely
- 1 tbsp tamarind, mixed with water and sifted.
- 1 chicken, cut into pieces (I used free-range chicken... skinnier! But healthy!)
- 3-4 potatoes, quartered
- 1-2 tomatoes, quartered (optional)
- Oil for frying
- Curry leaves (optional)
- Coconut milk (optional, for Malay-styled curry)
Heat about 4-5 tbsp oil in a pan. Fry onions and garlic till browned.
Add curry powder/mix and fry till fragrant and oil appears thickly over the curry mix.
Add water till the thickness you desire is achieved, and a bit more because it will lessen when you boil it.
Add salt and sugar to taste, I also put in a cube of chicken stock. You can add the optional tomatoes to give it more variety of flavours.
Add your chicken and bring to a boil, then keep it simmering for about 10 - 15 minutes or until chicken is cooked. You may even add curry leaves if you like, but I've omitted it.
Potatoes take around 7 minutes to cook, so add those in around 7 minutes before you take it off the fire.
Add in your tamarind water to taste and bring it to a final boil before taking it off the fire.
And serve with rice!
The recipe above is for Indian-styled chicken curry. If you'd like to try the Malay-styled curry, add 2-3 tbsp coconut milk the same time you add your tamarind water. It gives the curry a thicker and creamier texture. The coconut milk can be substituted for normal milk, but of course the outcome would be different :)
Enjoy!
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