Malaysians love curries. Hence, it is no secret I love to make curries and of course my obsession of admiring the curry lusciously simmering away, doesn’t matter if it is Thai or Malaysian, hhmmm the curry connection that can sharpen your senses!
Spices and ingredients are essential to create a good curry base but it is also obvious that in most Asian kitchens, the meat is usually cooked on the bone to get the incredible depth of flavour on the curry. So here, I strongly suggest that you might cook the chicken with bones on for this chicken masala recipe. And, the idea of wrapping your fingers around the bones is so satisfying, some days you need to set your table manners aside.
1 tablespoon of garam masala
1 tablespoon of coriander powder
2 teaspoons of chili powder
½ a chicken, skinless & cut into bite-size
4 tablespoons of Ghee/Vegetable oil
3 green chilies, seeded & chopped
2 cardamom pods
1 big onion, peeled & diced
3 cloves of garlic, peeled & minced
150 ml of evaporated milk
2 tablespoons of tomato puree
Garnish: Coriander leaves
Marinade the chicken with the spices, set aside for 15 minutes.
In a large pot over a medium heat, add ghee/vegetable oil, garlic, onions, cloves, green chilies and cardamoms and cook until onions are soft. Stir in the chicken and cook until fragrant. Add in tomato puree, evaporated milk and a little water. Simmer until the curry thickens. Season with salt and pepper. Add in yoghurt and coriander leaves. Continue to cook until curry is thick. Turn off the heat. Garnish with coriander leaves and chilies. Serve with rice or bread.