A healthy and easy-to-make Malay chicken curry recipe!
A healthy and easy-to-make Malay chicken curry recipe!
In this series, I will be sharing healthier alternatives to well-loved meals to share with your family and friends this Ramadan.
The sub-continent and Malay curries may differ in the spices that they use, but the concept it basically the same. Here you will find a sub-continent curry, but if you change out the spices, it will work for a Malay curry. The addition of kombu (seaweed) will not give the food a “fishy” taste and kombu is one of the seaweeds that does not become slimy when cooked. Seaweed is rich in minerals and is a natural way to fortify your foods and pack it with nutrients you need, especially when fasting.
Ingredients
- 2-3 pounds of chicken with or without bone
- 2-3 cups of full-fat coconut milk with kombu seaweed and astragalus (a Chinese herb that is good for stress)
- a whole onion, sliced 1 can of tomato paste
- 3-4 tablespoons organic, virgin, unrefined coconut oil
- 2-4 tablespoons minced garlic
- 2-4 tablespoons minced ginger
- 1-2 tablespoon Organic, Bombay sweet curry
- 1 teaspoon of chili flakes
- 1 teaspoon of agar (Agar is used as a thickener, if needed)
- Salt and pepper to taste
- Cilantro sprigs, chopped
Method
In a non-reactive frying pan, Â heat the coconut oil. Add in the onions and place a dash of salt on top. Caramelize the onions on a medium-low heat for 15-20 minutes.
After that, add in the chicken and brown. Before the browning is complete, add in the garlic and then the ginger; add in a pinch of salt. Add in the curry and the chili flakes.
Pour enough coconut water to cover the meat, add a pinch of salt, the kombu and astragalus if using. Add in the tomato paste, add a pinch of salt. Bring to a boil then reduce heat and cover.
Leave it to simmer until the oil forms an iridescent film over the curry. Garnish with fresh cilantro to aid digestion.
Serve, and enjoy.
In the next installment, we will be making a hearty English Fry-Up. Until then!
