Name: Malay Chicken Curry
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Chickens; 3 pcs potato; A few heads Scallion; A few petals garlic; 1 inch ginger; 1 stick Curry leaves; 1 piece Tamarind; Small half Cinnamon; A few clove; 1 pinch Fennel; Some Curry powder; Some salt; Sufficient Chicken Bouillon Powder; Trace MSG

Malay Chicken Curry

1. Collection photos of raw materials.
I didn’t buy the raw materials. I used onions instead of scallions, coconut milk instead of coconut milk. I also didn’t buy curry leaves and tamarind. Some are the best.
Mao Onion: It looks like an onion, with a slender and small body.
There is no coconut milk. Use coconut milk instead. Because coconut milk has sugar, I added less later, and the step of adding sugar was ignored.

2. Cut the chicken into pieces, the potatoes into large pieces, and the onions into strips.
Slice ginger and garlic, cut curry leaves into several pieces, prepare cinnamon, cloves, fennel, and curry powder.
One tamarind, peeled and soaked in a small bowl of water, keep the water for later use.
Open the box of coconut milk.

3. Pour the oil in the hot pan, with more oil.
First add onion, garlic, ginger, sauté fragrant, and then add cinnamon, cloves, and fennel.

4. Add curry powder, stir well, add a small bowl of water. Stir constantly until the sauce thickens.

5. Throw the potatoes and curry leaves and stir well.
Throw the chicken again and stir until the chicken is slightly shrunk.

6. Add coconut milk and cook for about 15 minutes. When the potatoes are cooked, add tamarind water, salt, chicken essence, and sugar (depending on the situation).
I like to add more water to the thinner, and to boil it for a while for the thicker.
Since the coconut milk used in place of coconut milk is too sweet, only about 200ml was poured, mixed with some water, and there was no need for sugar.