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Malaysian Chicken Curry

Ingredients:

Chicken breast, diced

500g

Onion, sliced

1 medium (80g)

Garlic & Ginger Paste

2 tbsp

Potatoes, cut into 8 chunks

1 large (180g)

Lemongrass, bruised

1

Tomato, cut into 4

2

Cardamom pods

3

Clove whole

3

Star Anise whole

1

Cinnamon Stick 

1

Garam Masala

1 tsp

*

Paprika Hot Powder

1 tsp

*

Chilli Powder

2 tsp

*

Coriander Powder

2 tsp

*

Cumin Powder

2 tsp

*

Turmeric Powder

1 tsp

*

Vegetable Oil

1/4 cup

Salt (or salt to taste)

2 tsp

Water

1/2 cup 

Coconut Milk (tin)

3/4 cup

Tomato ketchup or tamarind juice (1/4 cup)

2 tsp

Curry Leaves

10 pcs

Green Chilli, chopped roughly

2

Method:

 

No

Instructions

1

Heat up a pot with 1/4 cup of vegetable oil.

2

Stir-fry star anise, cardamom, cinnamon stick, cloves, lemongrass and curry leaves for about 30 seconds or so.

3

Add Onion and fry till soft and translucent. Then add in ginger & garlic paste. Cook until fragrant and oil starts to separate.

4

Add curry powder marked *. Mix everything together. It will look dry at this stage, add in a little water and cook until oil starts to separate from the paste and the color becomes golden orange, 1-2 minutes. 

5

Add chicken meat and mix well. Then, add about 1 cup of water. Let it boil.

6

Then add potatoes and green chillies. Cook until chicken is 

7

Reduce to low heat. 

8

Add coconut milk and simmer for 20 minutes.

9

Add tomato ketchup/ tamarind juice.

10

Increase the heat, give a quick stir and let the chicken curry comes to a boil. Check if potatoes are tender.

11

Add cut tomatoes and continue simmer for 5 minutes.

12

Add salt for seasoning

13

Serve hot with hot rice or just plain white bread.