Mouth-watering Malaysian curry and rice

Many Asian and particularly Malaysian dishes employ a complex blend of spices and ingredients that culminate in a delicious dish, such as the world-famous nasi lemak, or the spicy and flavourful mee rebus.

However, among the most popular Malaysian dishes is the classic Malaysian chicken curry, a fragrant combination of herbs, spices, meat and vegetables that both stands on its own and complements many other dishes. This recipe cuts down the hard work you might need to undertake while delivering the same quality of taste and texture so that you can stun your guests at your next lunch or dinner gathering!

This recipe serves 4 – 6 people and takes approximately an hour to prepare, cook and make, but the serving size and nature of the dish itself makes it so much worth it!

Ingredients

• Chicken drumsticks cut into halves – 2kgs approx. (alternatively you could use chicken thighs with the skin left on. The skin melts down and adds to the richness of the dish!)
• 5 potatoes, peeled and cut into halves
• 1 large brown onion, peeled and sliced thinly
• 1 handful of green beans
• 1 packet Malaysian curry paste – we recommend using a brand called ‘Mama Teoh’, which can be picked up from an Asian grocery store
• Hard boiled eggs on serving (optional)
• 1 cup water or coconut milk if you like a heavier texture
• 1 tbsp vegetable oil

Method

1. Heat vegetable oil in a pot and start cooking onions lightly. Then, add your chicken to brown lightly.
2. Add liquid (1 cup of water or coconut milk), followed by curry paste.
3. Add potatoes, bring your pot to the boil and simmer for half an hour or 45 minutes until potatoes are soft. If sauce is too wet, you can add desiccated coconut to absorb the liquid.
4. A few minutes before you finish cooking, add green beans to sit on top of the curry and allow to steam for a few minutes before serving.
5. You can add some hard-boiled eggs, which you can cut in half to serve as well.
6. Serve on a bed of steamed rice and enjoy!