Hi, Ray here again.
The weekend has rolled around again and so it’s time to try out one of those great Curry Focus website recipes.
I haven’t had a chicken curry for a while and I scanned through the list of chicken recipes until I found the Malaysian Chicken Curry recipe. I haven’t had a Malaysian curry for a long time – too long.
All of the expected ingredients were in the recipe but I did have trouble with one. I couldn’t find Malaysian curry paste anywhere. I tried all of my usual shops and even rang a couple of places to see if they had any. No luck. In the end, I compromised and bought a jar of Thai curry paste.
The recipe said to use chicken thighs but didn’t say whether they were to be boneless or skinless. In the end I went for skinless chicken thighs with the bones.
The recipe itself is pretty easy to follow.
I prepared all of the ingredients, including making the paste, before starting to cook the curry.
I saw that it would take about 45-50 minutes to do the cooking and I started to cook the curry half an hour before the dinner guests were due to arrive.
As I said before, it’s a pretty simple curry to make and there weren’t any problems during the cooking.
I didn’t know it but the dinner guests were running late – not like them to be late for a curry tasting. Luckily one of them had a mobile phone and I was told they would arrive for the scheduled meal start time – nothing had happened to them, they were just running late.
So I started the rice about 15 minutes before it was needed and finished cooking the curry.
Just as the microwave finished cooking the rice, the dinner guests arrived. Talk about leaving it to the last moment!!
I served up the Malaysian chicken curry and it was well received.
The curry had a lovely, delicate taste. I think I put too much coriander into the curry because the coriander flavour was definitely a bit too strong. There was a fair amount of liquid in the curry, maybe the heat should have been a bit higher to make it reduce more.
The curry received an average rating of 6 out of 10 with a heat rating of “mild to medium”.
Maybe the curry would have been better if I had been able to find some Malaysian curry paste. I’ll need to find some for next time.