Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, malaysian creamy chicken curry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Malaysian Creamy Chicken Curry is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Malaysian Creamy Chicken Curry is something that I’ve loved my entire life.

This authentic malaysian curry is perfect for dinner and serves well as leftovers for lunch. It is a tasty combination of chicken thighs with the thick curry sauce over potatoes, red bell pepper and snap peas on a base of shallots, garlic and ginger. Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste.

To get started with this recipe, we must prepare a few components. You can cook malaysian creamy chicken curry using 24 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Malaysian Creamy Chicken Curry:

1. Take Spice A:
2. Take 4 cardamom pods
3. Make ready 3 cloves
4. Prepare 2 inches cinnamon stick
5. Prepare 2 star anise
6. Take 2 stalk curry leaves
7. Get Spice B (coarsely pound in pestle and mortar or use blender)
8. Make ready 5 shallots
9. Make ready 3 inches fresh ginger
10. Make ready 2 garlic cloves
11. Prepare Spice C (mixed to form a paste)
12. Get 3 1/2 tbsp coriander powder
13. Get 2 tbsp chilli powder
14. Prepare 2 tsp cumin powder
15. Prepare 1 tsp turmeric
16. Make ready 1 tsp fennel powder
17. Make ready 1/4 cup water
18. Get Other ingredients
19. Take 4 tbsp. vegetable oil
20. Take 1 whole chicken cut to preferred sizes or 500 grams chicken thigh fillet cut into small pieces
21. Get 3 medium potatoes
22. Make ready 2 plum tomatoes
23. Take 1 can thick coconut milk
24. Make ready 100 ml single cream (optional)

No fuss, just yummy and creamy curry. Rich in coconut milk and spices, this dish is a must-try. As the chicken pieces are marinated in curry paste before cooking, the taste of the meat is enhanced.. Heat oil in a saucepan over medium-high heat.

Steps to make Malaysian Creamy Chicken Curry:

1. Heat the oil in a pot on medium-high heat and fry Spice A. - Once fragrant, put in Spice B and fry till slightly dry. -  - 
2. Put in Spice C and keep stirring to ensure not to burn the mixture. Lower the heat and continue cooking the spice paste. Add a little bit of water if necessary,
3. Let cook till oil separates. Add in the chicken and potatoes and stir to coat the pieces in the spice paste. If you are using smaller cuts of boneless chicken add in the potatoes and cook for 10 minutes before adding the chicken pieces.
4. Add in the coconut milk and salt, bring to boil then turn the heat down and let it simmer for another 20 minutes. Throw in a bunch of coriander leaves and turn the heat off.
5. Serve with lace crepes (recipe added) or ghee rice if you prefer or bit of both.

Fry my Malaysian Curry Paste for about a minute or until it starts to smell yummy. Now's the time to add my creamy COCONUT MILK, ½ cup of water and your potatoes. Deliciously -Aromatic with herbs, spice and tanginess. This is a Malaysian Chicken Curry (Nyonya Chicken Curry) that is loved by all. Nyonya or Peranakan Cuisine combines Chinese, Malay and Indonesian cuisines in a unique and flavoursome blend.

So that is going to wrap this up for this special food malaysian creamy chicken curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!