Creation of 5 Delicious Chicken Curry Recipes, Perfect for Special Menus at Home

Kapanlagi.com - Chicken curry is one of the typical dishes of the archipelago that is rich in spices and has a tempting savory taste. Its thick sauce combined with spices like turmeric, ginger, lemongrass, and coconut milk creates a flavor that is so delicious. This dish is popular in various regions, especially in Sumatra, Java, and other areas with a tradition of coconut-based cooking.

Each region has its own unique variation of chicken curry. Some use free-range chicken for a richer flavor, while others add ingredients like potatoes, pineapple, or even curry spices to create a different taste. With these various variations, chicken curry can be adjusted to the preferences of each family.

Here are some chicken curry recipes that you can try at home, ranging from the authentic Minang version to unique creations with interesting additional ingredients.

1. 1. Regular Chicken Curry Recipe

Ingredients:

• 1 chicken (about 900 grams), cut as desired
• 1 tablespoon lime juice
• 1 teaspoon salt
• 2 tablespoons curry powder
• 3 tablespoons cooking oil
• 2 stalks lemongrass, white part, bruised
• 4 cm galangal, bruised
• 10 lime leaves, remove the stems
• Ground spices: shallots, garlic, candlenuts, turmeric, ginger, coriander, pepper (amount can be adjusted to taste)
• Coconut milk (to taste, can use canned coconut milk or fresh coconut milk)
• Enough water

Instructions:

1. Rub the chicken with lime juice and salt. Let it sit for a while.
2. Sauté the ground spices until fragrant. Add lemongrass, galangal, and lime leaves. Sauté until wilted.
3. Add the chicken, stir until it changes color.
4. Pour in the coconut milk and enough water. Cook until the chicken is tender and the sauce thickens. Stir occasionally to prevent the coconut milk from separating.
5. Add the curry powder. Stir well and cook until absorbed.
6. Adjust the taste with salt and sugar.
7. Remove and serve.

2. Padang Chicken Curry Recipe

Servings: 6 people

Cooking time: 30 minutes

Ingredients:

• 500 grams chicken, cut into pieces
• 400 ml coconut milk (from 1/4 coconut)
• Spice Mix:
• 1 piece of turmeric leaf
• 2 pieces of kaffir lime leaves, torn
• 1 stalk of lemongrass, bruised
• 3 cm galangal, bruised
• 1/2 tsp brown sugar
• 1/2 tsp tamarind
• 2 cloves
• 3 cm cinnamon

Ground Spices:

• 5 shallots
• 2 cloves garlic
• 2 candlenuts, toasted
• 7 red chilies
• 2 cm turmeric
• 1/2 tsp cumin, toasted
• 2 cm ginger
• 1/2 tsp ground pepper
• 1/2 tsp coriander, toasted
• 1 tsp salt
• 1 1/2 tsp sugar

Instructions:

1. Combine coconut milk, ground spices, and all ingredients except chicken in a pot.
2. Cook over medium heat while stirring continuously until boiling and fragrant.
3. Add chicken pieces into the spiced coconut milk.
4. Cook while stirring to prevent the coconut milk from breaking.
5. Cook until the chicken is cooked through and the spices are absorbed, and the sauce thickens.
6. Remove and serve Padang chicken curry while warm with white rice.

Tips:

• Use fresh coconut milk for a richer flavor.
• Stir the coconut milk gently while cooking to prevent it from breaking.
• Add potatoes or long beans for variation.

2. 3. Malaysian Special Fat Chicken Curry Recipe

Servings: 4--6 people

Cooking time: 45 minutes

Ingredients:

• 1 free-range chicken, cut as desired
• 200 ml thick coconut milk
• 500 ml water
• 1--2 pieces of tamarind
• 2 kaffir lime leaves, finely sliced
• Salt to taste
• Whole bird's eye chili to taste

Marinade Ingredients:

• 1 tsp turmeric powder
• 1 tbsp vegetable oil
• 2 tbsp lemon or lime juice
• Salt to taste

Ground Spices:

• 2 large shallots (or 10 small shallots)
• 2 pieces of turmeric (or 1 tbsp turmeric powder)
• 20 pieces of bird's eye chili (to taste)
• 2 kaffir lime leaves

How to Make:

1. Coat the chicken with the marinade ingredients.
2. Let it sit for 15 minutes to allow the spices to absorb.
3. Grind all the ground spices.
4. Heat a little oil, then sauté the spices until fragrant.
5. Add the marinated chicken into the pan.
6. Stir until the chicken changes color and the spices are absorbed.
7. Pour in the water and cook until the chicken is half tender.
8. Add the thick coconut milk and tamarind. Stir gently to avoid breaking the coconut milk.
9. Add whole bird's eye chili, sliced kaffir lime leaves, and salt to taste.
10. Cook until the chicken is cooked through and the sauce thickens.
11. Adjust the seasoning, remove from heat, and serve.

Tips:

• Stir the coconut milk gently to avoid breaking.
• Use free-range chicken for a richer flavor.
• Serve with warm white rice and cucumber pickles for a fresher taste.

4. Chicken Curry Recipe Without Coconut Milk

Servings: 4--6 people

Cooking time: 45 minutes

Ingredients:

• 500 grams of chicken, cut into pieces
• 1 stalk of lemongrass, bruised
• 3 kaffir lime leaves
• 2 bay leaves
• 3 cm galangal, bruised
• 2 cm ginger, bruised
• 1 tsp tamarind, dissolved in a little water
• 600 ml water

Ground Spices:

• 5 shallots
• 3 cloves of garlic
• 2 candlenuts, toasted
• 7 curly red chilies
• 2 cm turmeric
• 1/2 tsp coriander, toasted
• 1/2 tsp cumin, toasted
• 1/2 tsp ground pepper
• 1 tsp salt
• 1 tsp brown sugar

How to Make:

1. Heat a little oil, then sauté the ground spices until fragrant.
2. Add lemongrass, kaffir lime leaves, bay leaves, galangal, and ginger. Stir well until the spices are cooked.
3. Add the chicken, stir until it changes color and the spices are absorbed.
4. Pour in the water, then cook over medium heat until the chicken is tender.
5. Add the tamarind water, salt, and brown sugar. Stir well and cook until the sauce thickens slightly.
6. Adjust the seasoning, remove from heat, and serve warm.

Tips:

• You can replace the water with liquid milk or cream for a creamier sensation.
• If you like it spicy, add whole bird's eye chili while cooking.
• Serve with warm rice and accompaniments like pickles or crackers.

3. 5. Chicken Curry with Potatoes Recipe

Servings: 4--6 people

Cooking time: 45 minutes

Ingredients:

• 500 grams of chicken, cut into pieces
• 3 medium potatoes, peeled and quartered
• 2 bay leaves
• 3 kaffir lime leaves
• 1 stalk of lemongrass, smashed
• 1 piece of turmeric leaf, tied
• 800 ml of water
• 65 ml of instant coconut milk (or fresh coconut milk to taste)
• Salt and sugar to taste
• Oil for sautéing

Ground Spices:

• 8 shallots
• 6 cloves of garlic
• 2 large red chilies
• 3 curly red chilies
• 2 pieces of ginger
• 2 pieces of galangal
• 1 piece of turmeric
• 3 candlenuts, toasted
• 1 tsp coriander, toasted
• 1/2 tsp ground pepper

Instructions:

1. Heat the oil, then sauté the ground spices until fragrant and cooked.
2. Add the lemongrass, kaffir lime leaves, bay leaves, and turmeric leaf. Stir well.
3. Add the chicken, stir until it changes color.
4. Pour in the water, then cook until the chicken is half cooked.
5. Add the potatoes and mix well.
6. Add salt and sugar to taste.
7. Add the instant coconut milk, stir gently to avoid breaking.
8. Cook over low heat until the chicken and potatoes are tender and the broth thickens.
9. Check the taste, remove from heat, and serve the chicken and potato curry with warm rice.

Tips:

• Stir the coconut milk gently to avoid breaking.
• You can add boiled eggs for variation.
• Use free-range chicken for a richer flavor.

(kpl/frr)