From Malaysia.. Where It's Winter 🌞

Last edited Fri Aug 1, 2025, 12:45 PM - Edit history (1)

Amah’s Aromatic Chicken Curry



3 cloves garlic, peeled
2.5 cm (1 in) fresh ginger, peeled and sliced
2 tablespoons oil
1 onion, finely chopped
1 stalk curry leaves, plucked and minced
1 kg (2 lbs) boneless chicken thigh fillets, sliced into bite-sized pieces
2 cups (500 ml) thick coconut milk
6–8 whole curry leaves
1 tablespoon sugar (optional)
1 teaspoon salt, or to taste
½ teaspoon ground white pepper
Fresh juice of 1 lime


FRIED ONION RINGS

2 tablespoons ghee or butter
2 small onions, thinly sliced into rings

*AMAH’S CURRY POWDER

3 tablespoons coriander seeds, dry-roasted and ground
1 tablespoon cumin seeds, dry-roasted and ground
1 tablespoon ground red pepper
2 teaspoons ground turmeric
2 teaspoons ground white pepper
1 teaspoon ground cassia or cinnamon



My Amah or nanny had the uncanny ability to tease the most tantalising aromas
from a handful of garlic gently sautéed with golden caramelised onions. She
would then brown the chicken in this, smoother it with perfumed herbs and
freshly dry-roasted ground coriander and cumin to produce this unforgettable
dish, which combines fragrances reminiscent of anise, parsley and lemon.

Prepare the Fried Onion Rings first by heating the ghee in a skillet and sautéing
the onion rings over medium heat until golden and crisp, 2–3 minutes. Remove
the onions and drain on paper towels.

Grind the garlic and ginger to a smooth paste in a mortar.

Heat the oil in a wok and stir-fry the ground paste and chopped onion until
fragrant, 2–3 minutes. Add the minced curry leaf and stir-fry for 1 more
minute. Increase the heat to high, add the chicken pieces and stir-fry for
2–3 minutes until the meat changes colour. Add all the *Amah’s Curry Powder
ingredients and stir-fry until well combined. Pour in 1 cup of the coconut
milk, cover and simmer for 3–5 minutes.

Stir in the remaining coconut milk, reduce the heat to low and simmer
uncovered until the curry has thickened, 3–5 minutes. Add the whole curry leaves
and season with sugar (if using), salt and pepper, stirring well to combine. Taste
and adjust the seasonings as desired and remove from the heat. Transfer to a
serving bowl, top with Fried Onion Rings and drizzle the lime juice over the top.
Serve immediately with steamed rice.

SERVES: 6–8 PREPARATION TIME: 30 mins COOKING TIME: 20 mins

from "Malaysian Cooking"
https://www.goodreads.com/book/show/17348837

**********************************************************************************
TURMERIC FRIED CHICKEN



Authentic Malaysian ayam goreng, or fried chicken, eaten at least once a week
at our home, is typically made with a simple combination of turmeric, ground
chilies, salt, and pepper. The turmeric also enhances that appealing golden-brown
color you want in perfect fried chicken. I usually start with a whole chicken and
cut it into 12 pieces, since small pieces are more Flavorful than large because
they get coated with more spice.

SERVES 4

1 whole chicken (4 pounds), cut into 12 pieces
1 1/2 teagppoons granela turmeric
1 teaspoon ground chiles
2 to 3 teasoons salt
1/2 teaspoon freshly ground pepper
Canola oil for deep-frying
Sweet Soy and Shallot Sambal, for serving

1. Put the chicken pieces in a large bowl and
sprinkle with the turmeric, ground chilies, salt,
and pepper. Rub the chicken thoroughly with
the spices. Cover and refrigerate for at least
3 hours, or preferably overnight
Core Sen)

2. Heat 4 inches of oil in large wok or a deep
pot over medium-high heat.

3. When the oil is hot (you can test the oil with
a chopstick, if the oil bubbles around the stick
that means the oil is ready), add the chicken,
a few pieces at a time, without overcrowding
the wok. Cook until the chicken is thoroughly
cooked through and golden brown, 12 to
15 minutes, turning the chicken after about
5 minutes. Drain on a paper towel-lined plate
or rack and repeat with the remaining chicken
pieces, taking care to bring the oil back to
temperature before each batch. Serve hot, with
sambal on the side if you like.

from "The Malaysian Kitchen"
https://www.goodreads.com/book/show/34650052-the-malaysian-kitchen

Cuisine from the South Pacific! Yum!