Malay Chicken Curry (heat 9/10)
This was one of our first spice blends. The recipe contains pineapple, which may seem unusual but is a fundamental part of Malaysian cooking. It adds a sweet tang to this very spicy dish, and tinned really is better than fresh! (40g net)
- 1 packet Malay spice powder (recipe card included)
- 2tbsp oil (vegetable, or better still, groundnut)
- 700g/1.5lb chicken, breast or thigh, cut into bite-sized pieces
- 1 400g can full fat coconut milk
- 2 tbsp desiccated coconut
- 300mls or ½ pint ‘secret sauce’
- 2-3 fresh birds eye chillies (optional)
- 1 small tin pineapple in juice
- Fry the spices in 1 tbsp vegetable oil, then add ‘your secret sauce’.
- Add one can of coconut milk to the sauce and stir in.
- Add the desiccated coconut, bring to the boil then simmer for at least an hour. This can all be done well in advance.
- Brown meat separately in the remaining oil.
- Reheat the curry sauce if necessary. Add more chopped fresh chillies and/or coconut at this stage, depending on preference and heat. If it is looking a little dry add the juice from the pineapple at this stage.
- Fry the meat separately in the remaining oil for a couple of minutes. Add to the sauce, add the can of pineapple (yes, it does taste good), ensure all is warmed through (10mins) and serve with boiled/steamed rice.
- Garnish with red chillies and thai basil leaves (optional).
- You can boil /steam the rice in thin coconut milk (once cooked discard the liquid) to give the rice a Malay flavour.
- It is traditional to serve this dish with small waxy potatoes – ¾ par boiled separately and added 5-10 minutes to the curry before serving (do not try to cook in the curry from raw – it just won’t work!).
- This is traditionally cooked with a whole chicken cut into portions on the bone.
- Tip – never freeze potatoes in curry. They don’t like it and neither will you!