Malaysian Fried Chicken Curry
Ingredients
- 1 whole chicken
- Salt (a little)
- Turmeric (a little)
Ground chili
- 20 dried chilies
Spice paste
- 2 large onions
- 10 shallots
- 6 garlic cloves
- 2 lemongrass stalks
- 4 inches ginger
Sauté spices
- 3 star anise
- 2 cinnamon sticks
- 3 cardamom pods
- 4 cloves
- 3 curry leaf stalks
Spice powders
- 6 tablespoons meat curry powder (Babas brand)
- 10 tablespoons chili powder (Babas brand)
Additional
- 1 cup palm sugar
- 5 tablespoons seasoning powder to taste (Megi brand)
- 2 tablespoons cooking oil
- 1 cup water
Preparation
Season the chicken with a little salt and turmeric, then fry until cooked.
Heat 2 tablespoons cooking oil in a pot.
Add the sauté spices and curry leaves, cook until fragrant.
Add the ground chili paste, cook for 20-30 minutes until fully cooked.
Add the spice paste, cook for another 10-15 minutes.
Add the curry powder and chili powder, cook for another 15 minutes.
Cook on low heat until the oil separates.
Add palm sugar and seasoning powder, stir to combine.
Add the fried chicken, increase heat, and stir until the chicken is well coated with the sauce.
Tips
Cooking longer is fine as it enhances the flavor since all ingredients are well cooked.
