Vasi’s Malaysian Chicken Curry
1 1/2 pounds chicken
1 cinnamon stick or 1/2 tsp cinnamon powder
3 whole cloves
1/4 tsp cardamom powder or 2-3 cardamom pods
1 star anise
6-10 curry leaves(optional)
1 large onion chopped
4 cloves garlic crushed
1 inch piece ginger grated (I cut it into smaller pieces and put it in the garlic press)
1 tsp turmeric
2 TBS Malaysian curry powder *
1-2 tsp cayenne powder
1 TBS tomato paste
1 cup whole fat coconut milk
1/2 cup chicken stock
2 TBS lemon juice
2 TBS coconut oil
salt to taste (I used about 1 1/2 tsp)
1. Heat oil in a large skillet. Put in cinnamon, cloves, cardamom, and anise. Stir-fry for about a minute.
2. Add onions, garlic and ginger. Fry until the onions are soft.
3. Add turmeric, curry powder, cayenne and tomato paste. Stir-fry until the onion mixture has absorbed the spices and has a paste-like consistency.
4. Add chicken pieces and stir to coat with the spices. Let cook for about five minutes in the spices stirring occasionally so that all parts of the chicken is well coated with the spices.
5. Add coconut milk. Stir to mix well and bring to a boil. Cover skillet and allow to simmer for 30-40 minutes. Stir occasionally.
6. Once cooked add the lemon juice and stir. You can remove and debone the chicken like I prefer to do or you can serve it with the bone in. Serve over rice.
* Vasi told me that is very hard to find Malaysian curry powder in the states. If you look for it in your local Asian market you will most likely find one from India. She also said that they will tell you that there is no difference in taste while their actually IS, even though I can’t remember what that difference is. Vasi gets hers straight from Malayasia when she, her sister or her friend visits. She blessed me with a bit of her cherished curry. She also told me that if I couldn’t find any more that the Indian curry would do. So good luck!