Malaysian Curry Chicken

This is probably the most common Malaysian curry dish. Not only is it deliciously rich and satisfying in taste, but also simple to cook. Sometimes, when you buy if from the nasi kandar or nasi lemak seller, the sauce can be a bit watery, but when you do it at home, you don't have to scrimp on the coconut milk and can make it nice and thick. The chicken has to be on-the-bone or you would lose 50% of the taste. Even better if you can chop it to bite size pieces, then the marrow is exposed and adds a wonderful flavour to the sauce.

The curry power was shop bought, made into a paste. Other ingredients include onions, curry leaves, and a blade of pandan (screwpine) leaf.



Then I fry the curry leaves, onions, and curry paste, in this order.


Then add chicken to brown before adding coconut milk, water and pandan leaf and left to stew for awhile.


And that is it!

Jamaican Curry Chicken with Rice and Peas

During my last week or so confined to bed, it was an opportunity for my wife to do some cooking. After many days of pre-cooked TV dinners, this was a refreshing change. The chicken was marinated in curry powder and then lightly fried to seal the flavour in, then stewed till cooked. I am not 100% sure what else goes into it. The rice is cooked with kidney beans, which gives it the pink colour, coconut milk and pepper. A really greasy and unhealthy dinner but ok once in a while! A favourite dish among the Carribean community here in the UK!



I prefer mine without the salad!