Ding! I knew what I was going to eat for dinner.
Over the years, I have had several friends who taught me how to make curry. I learned how to make Japanese beef curry from a neighbor when I lived in Urayasu, Japan. Mala Sertima, my colleague when I worked at Columbia University in New York City, taught me how to make Guyanese chicken curry. My BFF Coleen, a fellow fundraiser, showed me the ways of making Jamaican chicken curry.
I even had a chance to help a fellow blogger, Aggie of Aggie's Kitchen, when she had a craving for Thai curry. I gave her some general instructions, which she turned into a delicious Thai curry with spaghetti squash. I learned how to make Thai curry from Kim, who had lived in Thailand and with whom I worked at a Boys & Girls Club.
But I had never made Malaysian curry before, although I had enjoyed it immensely at a restaurant my Uncle Pros likes in Queens, New York.
The chicken curry was fantastic, particularly with the homemade roti canai I made to accompany the curry. You have to try it.
Below I include the curry chicken recipe from Almost Bourdain, which inspired me.
Notes: I did make a few changes to the recipe: I used bone-in chicken thighs instead of chicken breasts; I marinated the chicken with the chopped onions and curry powder for 30 minutes and I sauted both of them together instead of separately as the recipe indicates; I didn't use any chili powder, which is why the curry is not as red as it usually is; I didn't pre-cook the potatoes but cooked them in the broth until they were tender; I didn't use as much oil or water; and I didn't cook down the broth as much to make a dryer curry as I like having a little sauce. Although the recipe doesn't say to keep the bones after you cut up the chicken, you should keep the bones and cook them in the broth, as they will flavor your broth.
The two most important tips I've learned from my friends are to coat the meat in the curry powder and marinate the meat in the dry rub for at least 30 minutes or overnight, and to fry the spices in oil to release their flavors.
Malaysian Curry Chicken Recipe
2 Chicken Breast (about 650 to 700 g) Bone In, cut into smaller pieces
4 Medium Yellow Wax Potatoes
6 Large Eggs, boiled
60 g Chicken Curry Powder (about 4 tbs.)
10 g Chili Powder (please go easy here if you don't like it hot because this is about 1 tbs. of chili powder)
2 Sprigs Fresh Curry Leaves
1 Medium Yellow Onion, chopped
1 Can (400 ml) Coconut Milk
1 1/2 Cup Water
5 Tbsp Of Peanut Oil
Salt To Taste
Cut the chicken into smaller pieces and marinate with 1 Tbsp of curry powder.
Marinate in the fridge for about 30 minutes.
Boil the eggs, cool and shelled.