MALAYSIAN CURRY KARI AYAM AND BEEF RENDANG

 

2 Traditional Malaysian recipes featuring curry:

1. Malaysian Chicken Curry (Kari Ayam):

Ingredients:

- 1 whole chicken, cut into pieces

- 2 tablespoons Malaysian curry powder

- 1 large onion, chopped

- 3 cloves garlic, minced

- 1-inch piece of ginger, minced

- 2 potatoes, peeled and cubed

- 1 cup coconut milk

- 2 cups chicken broth

- 2 tablespoons vegetable oil

- 2 tablespoons soy sauce

- 1 tablespoon tamarind paste (asam paste)

- 1 tablespoon sugar

- Salt to taste

- Fresh cilantro for garnish

- Cooked rice or roti for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté until fragrant.

2. Add the chicken pieces to the pot and cook until they are browned on all sides.

3. Stir in the Malaysian curry powder and cook for another minute to toast the spices.

4. Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.

5. Add the cubed potatoes to the pot. Season with soy sauce, tamarind paste, sugar, and salt. Stir well to combine.

6. Cover the pot and let the curry simmer for about 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.

7. Adjust seasoning to taste if necessary. Serve the Malaysian chicken curry hot over cooked rice or with roti, garnished with fresh cilantro.

2. Malaysian Beef Rendang:

Ingredients:

- 1 lb beef stew meat, cut into cubes

- 3 tablespoons Malaysian rendang curry paste

- 1 can (14 oz) coconut milk

- 2 kaffir lime leaves, torn

- 2 lemongrass stalks, bruised

- 2 tablespoons tamarind paste (asam paste)

- 1 tablespoon palm sugar (or brown sugar)

- Salt to taste

- 2 tablespoons vegetable oil

- Toasted grated coconut (kerisik) for garnish

- Cooked rice or ketupat (rice cakes) for serving

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the rendang curry paste and cook for a few minutes until fragrant.

2. Add the beef cubes to the pot and brown on all sides.

3. Pour in the coconut milk and add the torn kaffir lime leaves and bruised lemongrass stalks.

4. Stir in the tamarind paste and palm sugar. Season with salt to taste.

5. Reduce the heat to low and let the beef rendang simmer for about 2-3 hours, stirring occasionally, until the sauce thickens and the beef is tender.

6. Towards the end of cooking, if the sauce is still thin, you can remove the lid and let it cook uncovered to thicken.

7. Once the beef rendang is cooked, discard the lemongrass stalks and kaffir lime leaves.

8. Garnish the beef rendang with toasted grated coconut (kerisik) before serving.

9. Serve the Malaysian beef rendang hot over cooked rice or with ketupat.

These Malaysian curry recipes are rich in flavor and perfect for a satisfying meal!