Malaysian Curry Chicken and Tofu Cuisine

Malaysian Curry Chicken

Every so often, I would crave for a spicier dish and my wife or I, would suggest that we cook the curry chicken or curry fish. Among the curry cuisines that we cook at home, the curry chicken is the second most frequent curry cuisine after the fish curry. We always have fish or chicken in the freezer. Whenever we feel like having a spicier dish, we just need to take it out of the freezer, thaw and within an hour after that, there is a pot of curry on the stove ready to be served.

Gulai Ayam

Nowadays, the chicken part that we like to cook with is the drumstick or the leg as it is called in the Asian grocery stores here. The drumstick is meatier and is the cheapest part of the chicken to buy. We would usually cut the whole drumstick into two pieces for coking. But we do sometimes use the thigh and very seldom cook a whole chicken. The chicken wings we use them for other chicken cuisines like barbecue, roast or bake chicken wings.

Curry Chicken

Yesterday, I started with five spoons of cooking oil in the pot. Then, added a bowl of meat curry paste (started with five spoons of Babas curry powder with one cup of water). Simmer curry paste in the hot cooking oil with a handful of curry leaves, one stalk of lemon grass, one piece of cinnamon stick, a few anise star and cloves. Once the room is filled with the curry leaves' aroma, add in the cut potatoes, and followed with the chicken meat.

Steamed Tofu

Turn and mix everything in pot together than add a canned of coconut milk and a cup of water. Allow the gravy to boil. Then, add a pinch of salt for taste. While I was preparing and waiting for the curry chicken to cook, I also put a block of soft tofu in the steamer. Once it was done, garnished it with garlic oil, fried anchovies, chopped spring onions and light soy sauce. When the curry chicken was ready, I served both the curry chicken and the steamed tofu for dinner.