Name: Tasty Malaysian Dry Chicken Curry
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Malaysian
Ingredients: 2 lbs (907 g) chicken drumsticks; 0.5 packet (quantity unspecified) grated coconut; 1 can (quantity unspecified) coconut milk; 1 pinch salt; quantity unspecified vegetable oil; 1 tbsp (15 ml) sugar; 1 tbsp (15 ml) curry powder; 4 tsp coriander powder; 2 tsp fennel seeds; 1 tsp cumin; 60 g (2 oz) galangal; 20 shallots; 2 garlic cloves; 2 stalks lemongrass; 6 candlenut; 0.5 inch (quantity unspecified) turmeric; 3 tbsp (45 ml) dried chilli; 10 bird’s eye chilli; 5 pcs kaffir lime leaves

Description

Fragrant spices and tender chicken create a flavorful Malaysian curry. Perfect for a weeknight meal or special occasion.

Ingredients

Units Scale

2 lbs (907 g) chicken drumsticks
0.5 packet (quantity unspecified) grated coconut
1 can (quantity unspecified) coconut milk
1 pinch salt
quantity unspecified vegetable oil
1 tbsp (15 ml) sugar
1 tbsp (15 ml) curry powder
4 tsp coriander powder
2 tsp fennel seeds
1 tsp cumin
60 g (2 oz) galangal
20 shallots
2 garlic cloves
2 stalks lemongrass
6 candlenut
0.5 inch (quantity unspecified) turmeric
3 tbsp (45 ml) dried chilli
10 bird’s eye chilli
5 pcs kaffir lime leaves

Instructions

Rinse chicken drumsticks.
Mix the chicken marinade and rub onto the chicken drumsticks. Leave them to marinade for 30 minutes.
Pound the curry paste ingredients together in a mortar and pestle or blend them in a blender until a paste-like consistency is reached. Set aside.
Heat about 2 tbsp of vegetable oil in a medium-high heat wok.
Stir-fry the curry paste until fragrant.
Mix in chicken drumsticks, coconut milk, and salt. Stir to ensure all drumsticks are equally covered.
Once the watery paste starts to bubble, turn the heat to low and simmer for about 1–1.5 hours, or until the curry paste is thick and dry, stirring constantly to prevent burning.
Add toasted grated coconut and stir well.
Serve with warm steamed rice.

Notes

For a richer flavor, use bone-in, skin-on chicken thighs instead of drumsticks.
Adjust the amount of bird’s eye chili to control the spice level; start with fewer and add more to taste.
Toasted desiccated coconut can be substituted for fresh grated coconut for convenience; toast it lightly in a dry pan before adding.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Malaysian

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 10
Sodium: 400
Fat: 25
Saturated Fat: 15
Unsaturated Fat: 8
Carbohydrates: 40
Fiber: 5
Protein: 35
Cholesterol: 150