If you’re looking for new Malaysian chicken curry dishes to try out at home, you’re in luck. There’s no shortage of recipes and different styles of chicken curry, and each of them offers something unique. Chicken curry is one of the most versatile and widely modified dishes around.
We’re going to talk about some of the best Malaysian chicken curry dishes that you should cook if you haven’t done so already. Read on now to find out more about these recipes and what makes them different.
South Indian Dry Chicken Curry
If you like the sound of dry curry dishes but you’re yet to try one, a south Indian dry chicken curry is the way to go. Use good quality chicken and combine it with the right spices and it’s incredible what can be achieved, and this dish exemplifies that mantra perfectly. The key spices and flavors here are ginger, cinnamon, star anise, turmeric powder. bay leaves and garam masala. Of course, there’s no liquid base so all the focus is on the flavorful chicken.
Tikka Masala Style Curries
The word tikka refers to pieces of meat or sometimes vegetables, while masala refers to the mix of spices that are used. With this kind of chicken curry, the chicken is marinated separately before being cooked and combined with the spice-infused liquid base. A chicken tikka masala curry tends to have a creamy sauce with tomatoes used in some form. It’s also very flexible and can be created in a variety of ways depending on the preferences of the chef, so you can certainly have fun with it.
Thai Red Curry
Another type of curry that is rather popular is Thai curry! It can be made with any meats or vegetables, but chicken is the more common choice. You can use Thai red curry paste (or Mama Lam’s Malaysian curry paste), stock and coconut milk for the base. The coconut milk and the stock will dilute the paste, making it more of a creamier, saucier consistency. Then, you’ll add the chicken and sugar, fish sauce, ginger and lemongrass to bring the flavors together.
Japan has its own twist on the chicken curry as well, and if you’re yet to try it, you’re missing out. What makes it thicker and the first thing you’ll notice when cooking or eating it is that the curry is much thicker and sweeter than Indian or Thai curries. Caramelized onions, apples and carrots are often used in Japanese curry, and this brings that extra sweetness that you don’t unusually get from other kinds of curries. Potatoes are cooked into it to give it a starchier, creamier consistency.
Caribbean Chicken Potato Curry
Curry really travelled far and wide (thanks to the Brits)! In the Caribbean, specifically in Trinidad & Tobago, they have a fantastic chicken potato curry that has similar flavors to Indian curry but with more cumin. Although chicken potato is a great choice in protein, they commonly use other proteins such as lobster, goat, duck – which are native to the islands.
As you can see, there’s no shortage of great chicken curry dishes out there, and there’s no reason why you can’t cook these in your kitchen at home. There’s a chicken curry dish for just about every taste and preference. Be sure to check out Mama Lam’s curry paste to make that easier.