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Malaysian Chicken Curry

Chicken curry using meat masala powder best served with Dosa or Paratha
Author: Vadi

Instructions

  • Marinate Chicken with Turmeric (1 tsp) and Chilli Powder (1 tsp)
  • In a pan, heat little oil and add the chicken pieces in batches for a couple of minutes
  • Remove Chicken and set aside
  • In the same pan, add Cinnamon, Cardamom, Cloves, Star Anise and Curry Leaves
  • Add finely chopped Onions (2). Fry till slighly brown
  • Add Ginger-Garlic paste. Fry for a couple of minutes
  • Mix Baba's Meat Curry Powder or any curry powder (5 tbsp) with water to make a paste. Add this paste to the pan. Fry till oil oozes out from the pan.
  • Add the Chicken pieces. Fry till is coated with the masala. Cover and cook for about 15 minutes.
  • Add Coconut Milk (from one tin)
  • Add chopped tomatoes (2 or 3) and Potato (1)
  • Cover and cook till Potatoes are soft
  • Add Coriander Leaves and Lemon Juice if needed

Notes

You can remove the chicken from the curry and make a dry chicken dish.
Steps:
  1. Use Tongs to remove chicken from curry. Set aside
  2. In a Pan, add finely chopped Onions
  3. add Cumin Powder, little Pepper Powder, Fennel Powder
  4. Add the chicken pieces. Fry for a couple of minutes
  5. Add Curry Leaves and Curry Leaves Powder
  6. Add Chopped Cashew Nuts and Shredded Coconut
  7. Add little Lemon Juice
  8. Garnish with Coriander Leaves