When you have your roti canai in mamak store in Malaysia, which type of gravy do you normally prefer? Dhal or kuah ayam (Malay, kuah: gravy; ayam: chicken)? I always go for the latter. Have you ever wonder what type of curry is that? (the curry that mamak stores would normally offer as kuah?)
I have been searching the recipe of such curry for quite a while. I mean, I am sure that it is neither ordinary curry chicken, nor any assam dishes. So, what would it be, then? A few weeks ago, I had a dinner at my friend's place. She made this dish that is known as Chicken Vindaloo from a recipe that is taken from one of her Amy Beh's cookbook . I am glad that she did. The minute I sampled such dish, I knew my search was over! This is it!
600g chicken thighs, chopped into bite-sized
3 tbsp oil
1 Bombay onion, diced
1 stalk curry leaves
1 tomato, diced
3 tbsp meat curry powder, mixed with a little water into paste
1 tbsp tomato puree ( I think tomato sauce is fine. Actually I used tomato paste yesterday)
125 ml water
1/2 cup plain yogurt,
2 tbsp lemon juice,
1 tbsp pounded garlic,
1 tbsp ginger paste,
1/2 tsp salt,
1/4 tbsp cumin seeds (optional),
1/4 ground black pepper.
1/2 - 1 tsp salt
1/2 tsp ground black pepper
1. Season chicken pieces with the marinade for several hours or preferably overnight in the refrigerator.
2. Heat 3 tbsp oil in a pot. Fry the onions until soft and fragrant. Add curry leaves, lemongrass, diced tomato and curry powder paste and fry until oil separates.
3. Put in marinated chicken, tomato puree and water. Then cover and cook simmered over a moderate heat until gravy is thick and chicken is cooked and tender.
4. Add seasoning. Serve garnished with Coriander leaves.
Needless to say, the best way to savour this dish, is to have it with roti canai, like fellow Malaysians do. I actually like this curry recipe a lot, as it doesn't require too much ingredients. You don't even need coconut milk for this recipe, only yoghurt, and curry powder, and you're almost there.