Malay Chicken & Potato Curry With Roti Canai

by Zarina
Malay Chicken & Potato Curry With Roti Canai

I crave this scrumptious Malay curry all the time, especially when eaten with flaky, buttery roti canai… layers of deliciousness scooping up each bite of flavour bursting curry…. yes, please!!

A curry paste base is made up of chillis, shallots, garlic, ginger, galangal, fresh turmeric root, cumin, coriander, lemongrass, soy and cashew nuts… it’s all blitzed into a paste in the food processor.  The paste is then cooked with a little coconut cream, stock and whole spices before the chicken thighs and potatoes are added.  It delivers such insane flavours and really is not difficult to make… Go on… give this one a go, and I promise it will not disappoint!

Most of the time, we eat this curry with either egg noodles or rice as I don’t usually have the time or patience to make roti canai… but let me tell you, it is sooooo worth it, especially with this Malay curry as it’s like a match made in heaven!  If you do want to give it a go, then use the recipe online from Rasa Malaysia @rasamalaysia, as it is totally fab.

Malay Chicken & Potato Curry With Roti Canai

Malay Chicken & Potato Curry With Roti Canai

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 12 chicken thighs, skinned
  • Cooking Oil
  • 5 Dried red chillis soaked for 20 minutes
  • 8 Echelon shallots (large ones), cut into pieces
  • 1½ tbsps Garlic crushed
  • 1½ tbsps Ginger minced
  • 1 tsp Galangal paste (or about 1” fresh if you can get it)
  • Turmeric about 3” in size fresh peeled and chopped
  • 1 tsp Cumin
  • 3 tsps Coriander powder
  • 2 sticks lemongrass, outer layer peeled and chopped
  • 2 tsps Soya sauce
  • 10 Cashew nuts ground
  • 10 tbsps Coconut cream
  • 2 Potatoes large cut into 8 pieces each, steamed or boiled
  • 1 tbsp Tamarind Sauce (diluted one)
  • Whole spices – 1 Cinnamon stick, 10 curry leaves, 2-star anise, 4 cloves, 5 Kaffir Lime leaves
  • ½ tsp Palm sugar
  • 2 tsps Salt
  • 250ml Chicken stock

Instructions

  1. Blitz the soaked chillies, shallots, garlic, ginger, galangal, turmeric, cumin, coriander, lemongrass, soy, and cashew nuts into a paste in the food processor
  2. In a saucepan over medium heat, add 2 tbsp oil and cook the blitzed paste for a few minutes.
  3. Add the coconut cream and the whole spices, and cook for a few more minutes.
  4. Add the chicken, mixing and coating thoroughly, and keep cooking for 5 minutes until the chicken has started to brown.
  5. Add the salt, sugar, and tamarind sauce.
  6. Add the stock, cover the pan, reduce heat to a low flame, and cook until the chicken is cooked through.
  7. Add cooked potatoes and cook for a further couple of minutes until heated thoroughly.
  8. Serve piping hot with traditional Malaysian roti canai, noodles, or rice.
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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