This is the kind of curry my mom made when I was growing up, which is more along the line of Chinese-Malaysian curries as compared to the Malay or Indian version. As with most of my mom’s recipes, the dish comes without any actual measurement of the ingredients – everything was just “agak-agak”, meaning “more or less”. That can get pretty frustrating somedays – there would be times when I would get the flavor too diluted and other times, too spicy. Then in the process of fixing this problem, I would end up with too much meat and not enough gravy or vice versa. Finally, I managed to get the taste just right, with the correct proportion of meat to gravy – delicious! Here goes:
2 heads garlic (about 2 – 2½ ounces EACH before trimming), peeled
1½-inch ginger (about 1½ ounces before trimming), peeled and cut into small chunks
1 large onion or several small onions (about 13 – 15 ounces total before trimming), peeled and cut into small chunks
¼ cup vegetable oil
1 packet Yeo’s Malaysian Curry Powder (1.76 ounces)
3 – 3½ pounds boneless, skinless chicken thighs (8 – 10 pieces)
2 (14-ounce) cans or 1 (32-ounce) package Swanson Chicken Broth
6 Yukon Gold potatoes (about 2½ pounds before peeling), peeled and cut into big chunks
1 (13.5-ounce) can coconut milk
3 teaspoons salt or to taste
- Place garlic and ginger in the work bowl of food processor; process until finely minced. Add onion chunks and continue to process until smooth, stopping as necessary to scrape down sides of bowl.
- Heat oil in large, heavy-bottomed Dutch oven over medium heat. Add processed mixture, cook, stirring frequently until fragrant, about 5 to 7 minutes. Then, add the curry powder and continue to cook for another minute or two.
- Increase heat to medium-high, add the chicken, and cook, stirring to coat with the curry paste mixture, about 3 to 5 minutes.
- Add chicken broth, stir to mix, and bring to a boil. Reduce heat to medium and simmer, stirring occasionally to prevent the curry from sticking to the bottom of the pot.
- About 15 to 20 minutes later (if using frozen chicken, I would wait another 15 minutes), add potatoes, stir to mix, and continue to cook until chicken and potatoes are tender.
- Add coconut milk and salt to taste, and continue to cook for another 5 minutes. Serve hot/warm with Nasi Lemak, or just plain steamed rice or toasted bread (dip the bread in the curry to soak up the delicious gravy).