Follow these steps for perfect results
cardamom pods
toasted
fennel seeds
toasted
star anise
toasted
coriander powder
cumin powder
chilli powder
turmeric powder
ground cloves
cinnamon powder
black pepper
chicken thighs
cut into pieces
onions
roughly chopped
garlic
peeled & chopped
ginger
grated
fresh curry leaves
Malaysian curry powder
peanut oil
coconut milk
star anise
potatoes
diced
salt
to taste
lemon
juice of
Toast cardamom, fennel, and star anise in a dry pan until aromatic.
Grind the toasted spices to a fine powder.
Combine ground spices with other curry powder ingredients and water to form a paste.
Blend onion, garlic, and ginger into a paste.
Heat peanut oil in a large pan over medium heat.
Fry curry leaves for 10-15 seconds.
Add onion paste and fry until brown (4-5 minutes).
Add curry paste and fry until aromatic and oil separates (2-3 minutes).
Add chicken, increase heat, and stir to coat and seal (2 minutes).
Add coconut milk and 2 cups of water.
Add star anise and salt; bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
Add potatoes and simmer uncovered until tender (15 minutes).
Remove from heat, check seasoning, and squeeze in lemon juice.
Serve with Malaysian Roti or plain boiled rice.
Expert advice for the best results
Adjust the amount of chilli powder to your preferred spice level.
For a richer flavor, use full-fat coconut milk.
Garnish with fresh cilantro or chopped peanuts before serving.
Everything you need to know before you start
20 minutes
Curry can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh herbs and a wedge of lemon.
Serve with roti, rice, or naan bread.
Add a side of pickled vegetables for a tangy contrast.
Balances the spice.
Complements the sweetness and spice.
Discover the story behind this recipe
A staple dish in Malaysian cuisine, often served during celebrations and family gatherings.
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