In Malaysia, as country known for being the melting pot for various cultures, we have a vast variety of chicken curries each with its own individual take.
These recipes vary in terms of texture – some of which have a thick gravy, others have a light, watery gravy, some which has an added richness thanks to the addition of coconut milk and so on. However, they all share the same basic ingredients, good curry powder, meat, and potatoes.
This delicious recipe comes from my mother who imparted her curry cooking knowledge when I first left for university. This is a relatively straightforward recipe, where you chuck all the ingredients in and let simmer until it is ready to be eaten with a plate of steaming hot rice or roti canai.
*Like all curries, the flavour improves tremendously if made one, or a few days in advance.