This is a Malaysian special chicken curry made the chicken to be marinated and cooked in cococnut milk. A bowl of chicken curry rocks with splendid taste of curry leafs and potatoes. Malaysian chicken curry goes well with rice for a good lunch time, it taste less spicy and bangs up in a creamy gravy.
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Instructions
- marinate chicken with curry powder 1 sp and soy sauce for 1/2 hour
- in a blender grind shallots, ginger garlic paste,red chilli powder,curry powder
- in a pan heat oil and add the paste
- when raw smell goes add chicken that is marinated
- add water and cook
- now add potatoes and curry leaves and cook well
- finally add plenty of curry leafs and remove from flame and serve
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