Malaysian Chicken Curry Mee 咖喱雞麵

I decided I needed to make this dish again as the only photos I had were dreary. Something that we will have at sunday lunch, just as you would your roast (with other goodies like curry puff of course). I timed myself this time and it took 1 hour to be precise. My best friend A was here on Friday night to spend a wonderful evening with me drinking, eating and being very relaxed about me taking photos of everything all night :). Not to confuse with laksa which will be posted later in the future.

Please try this and you will thank me for my second effort. This is a family recipe.

serves 6

for the broth

8 shallots

10 cloves of garlic

10 dried chilis, soaked and drained

1 knob of ginger

1 knob of galangal

1 lemongrass, white part only chopped

small pc of shrimp paste, toasted

2 tbs malaysian meat curry powder ( i used burung nuri brand ), make into a wet paste with water

A whole chicken, 10 chicken drumsticks or 3 marylands, cut into pieces

2 1/2 l water

Blend everything (except chicken and water) to a course paste

you also need;

hokkien noodle

rice vermicelli, soaked

bean sprouts, blanched

crispy shallot

spring onion, chopped

mint

corriander leaves

chilis, chopped

hard boiled eggs ( i boiled them for 7 minutes for a soft yokes )

lemon or lime wedges

green beans , blanched

tofu puffs, halved

3 kaffir lime leaves

1 can coconut cream ( Ayam brand only )

Fry blended spices and curry powder with some oil til oil separated.

Add chicken pieces and fry for further 5 minutes.

Add coconut cream and kaffir lime leaves and mix well.

Add water and simmer for 20 minutes...

Add tofu puffs and bring it back to a rolling boil..

Cook noodles for 2 minutes each and place everything in a warm bowl...

Pour curry broth over, with some chicken and tofu of course...

Add toppings and have fun!!!

The picture says it all...:)