INGREDIENTS:

1 Chicken (wash and cut into pieces)
1 Big Onion
1 stick Cinnamon (break into 1/2)
2 Star Aniseed
2 Cardamom
3 Potatoes
3 stalk Curry Leaves
Salt to taste
5 tablespoons Curry Powder (Baba’s meat curry powder)
2 tablespoons Coconut Milk or Fresh Milk (taste better with coconut milk)
***To be pounded :***

8 Shallots
3/4 inch(2 cm) Ginger
2 cloves Garlic
2 Cashew Nut
1 Buah Keras (Candle nuts)

DIRECTIONS:

Candle nuts : In Malaysia it’s called ‘Buah Keras’. Common in Southeast Asian cooking : Its nutty oiliness enriches and thickens sambals and curries. Can substitute with macadamia nuts, almonds or poppy seeds.

Curry leaves : Fresh leaves of the kari plant : An essential item in Indian and Malay curries. The plant is found in abundance in Malaysia : almost every home has at least one plant, ours is growing slowly (we harvest it to much) on our balcony. Personally I never saw them in a grocery shop in Belgium : It is a very rare commodity. I guess it must be available in Asian shops. Packets of dry curry leaf powder exist too.

As you can see in the above ingredients, this recipe finds it’s origin in Malaysia. It’s given by our friend Ssussi who’s mother is born in India. The ideal way to try this meal is to get invited by Ssussi herself, second best is cook it yourself…. Keep in mind that we westerners have a less ’spicy hot’ tolerance than Malaysians (at least I have) We wrote this recipe down on a piece of paper and kept in in a drawer in our kitchen for a long time… No idea what to cook? Open the drawer, follow the recipe.

Heat up oil in pan. Add pounded ingredients. Add onion, cardamom, star aniseed and fry until it turns slightly brown. Add chicken and curry leafs, salt, curry powder, and fry for a while (about 4 minutes). Add potatoes and water (6 to 7 cups, up to how thick you want the gravy to be). Cook for 20 minutes. Add coconut milk and bring to a boil again. Remove from fire. Serve with rice or bread.

This recipe for Malaysian Curry Chicken serves/makes 4.

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