Malaysian Chicken Curry
A soulful, aromatic chicken curry built on the Malay technique of pecah minyak—"breaking the oil"—where the spice paste is fried until it glistens and splits for maximum flavour. Fragrant with lemongrass, curry leaves, and warm spices, it simmers with chicken and potatoes before being enriched with coconut milk. Serve it hot with steamed rice or roti canai for a bowl of Malaysian comfort.
From web.archive.org
Kitchen view — how this recipe renders on the kitchen screen.
Adapted from Jun's family recipe—the first curry he learned from his mom. It's especially great with steamed white rice along with other Asian sides, or with Malaysian breads like roti canai or roti jala.