Malaysian Chicken With Curry Sauce

READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs whole chickens, small
  • 1
    tablespoon mild curry powder (Madras Curry)
  • 1
    small onion, chopped
  • 2
    garlic cloves, chopped
  • 1
    teaspoon hot pepper (chili sauce, substitute sambal ulek)
  • 3
    cups chicken stock (bouillon cubes or from a can)
  • 1
    cup coconut milk (from a can, found in Asian and Hispanic markets)
  • 3
    tablespoons ghee (or margarine, peanut oil)
  • 2
    limes, cut 1 lime into wedges and used 1 for lime juice
  • 1
    tablespoon lime juice
  • 4
    sprigs cilantro, wash and remove the stems (for garnish)
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DIRECTIONS

  • PREPARATION-.
  • Remove any excess fat from the chicken, cut off the small tips from the two chicken wings and set aside.
  • In a cup add the curry powder, onion, garlic, pepper/chili sauce and a little salt, mix and set aside.
  • DIRECTIONS-.
  • In a large pot (big enough to hold the chicken and stock) add 2 cups chicken stock and 1/2 cup coconut milk and bring to a low boil.
  • Then add the curry powder, onion, garlic, pepper/chili sauce, salt taste (optional) to the pan, stir well.
  • Next add the chicken and turn in the sauce, add more stock if necessary so that 3/4 of the chicken is covered.
  • Simmer the chicken for 20 minutes and then turn over carefully in the sauce. Continue to cook in the sauce for another 35 minutes turning the chicken a few times and spoon the sauce over as needed (Note-some of the chicken skin may come off, which is not a problem).
  • Remove the chicken from the pot and set aside.
  • Next reduce the cooking sauce in the pot (scraping the bottom of the pan if needed) to a fairly thick sauce (might take 15 minutes or longer).
  • While the sauce is being reduced, in a wok (or another large pan) add the ghee, and when it is hot, fry the chicken to a golden brown on all sides (Optional).
  • After the sauce has been reduced stir in the lime juice and add salt to taste (optional).
  • Next add the whole chicken back to the sauce in the pot and turn a few times in the sauce.
  • Remove to a nice serving dish, pour the sauce over and then add some cilantro leaves for garnish and lime wedges on the side.
  • Enjoy with rice and some vegetables.
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