Hi, Ray here again.
Well, the weekend is here again and time to test another recipe from the great Curry Focus website collection.
I hadn’t made a chicken curry for a few weeks and so I read thru the list of chicken recipes until I found one that I hadn’t tried – it was the Malaysian Chicken Curry recipe. I’ve had some great Malaysian curries over the years so it was time to make one for myself.
All of the expected curry ingredients were in the recipe, including coconut milk, but I couldn’t find Malaysian curry paste anywhere. I looked in all of my usual stores and even called a couple of places to see if they had any. But no luck. In the end, I compromised and bought a jar of Thai curry paste.
The recipe didn’t say whether the chicken thighs were to be boneless or skinless. I decided to buy skinless chicken thighs with the bones.
I prepared all of the ingredients, including making the paste, before actually starting to cook the curry.
I started to cook the curry about 45 minutes before the scheduled meal time.
This is an easy recipe to make and there weren’t any problems during the cooking.
I didn’t know it but the dinner guests were running late. It isn’t like them to be late for a curry tasting, n fact I think that this was the first time. Luckily one of them had a mobile phone and I was told they would definitely arrive for the scheduled meal start time – nothing bad 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. They had left it almost to the last moment!!
I served up the Malaysian chicken curry on the basmati rice.
The curry had a lovely, delicate taste. I think I put too much cilantro into the curry because the cilantro flavor was definitely a bit too strong. There was quite a lot of liquid in the curry, maybe the cooking heat should have been a bit higher to make it reduce a bit more.
The curry got an average score of 6 out of 10 with a spice/heat rating of “mild to medium”.
The curry might have been better if I had been able to find some Malaysian curry paste. I’ll have to look harder next time.