The ubiquity of chicken curry in Malaysia is telling in its countless versions available. With its welcome tang from underripe pineapple, this particular curry transports diners to the Chinese kopitiams of Kota Kinabalu. It is also free of coconut milk, and gets its thick texture from well-pureed onions and garlic. Do as Sharon and Celestine do by using only large red onions (not the yellow kind) for a punchy allium flavour.
Chicken pineapple curry
by Celestine Lau and Sharon SemionThe ubiquity of chicken curry in Malaysia is telling in its countless versions available. With its welcome tang from underripe pineapple, this particular curry transports diners to the Chinese kopitiams of Kota Kinabalu. It is also free of coconut milk, and gets its thick texture from well-pureed onions and garlic. Do as Sharon and Celestine do by using only large red onions (not the yellow kind) for a punchy allium flavour.
Servings: 4-6
Prep time: Slightly involved
Servings: 4-6
Prep time: Slightly involved
Ingredients
6-8 cloves garlic, peeled
2 large red onion, peeled
6 tbsp meat curry powder
500ml water, divided
3 tbsp cooking oil
2 bay leaves
1 stick cinnamon
1 small, underripe pineapple, peeled and cut into chunks
1 whole chicken, cut into 16 pieces
1 small slice asam keping (optional)
Sugar to taste
Salt to taste
Directions
- With a mortar and pestle, food processor, or blender, process the garlic and 1 large red onion into a smooth paste. If using a blender, add a splash of water to help move things along. Thinly slice the remaining large red onion and set aside.
- Mix the curry powder with 200ml water into a loose paste. Set aside.
- In a wide-bottomed pot or wok, heat cooking oil over medium heat. Once the oil begins to shimmer, add the sliced red onion, bay leaves, and cinnamon stick. Fry until onion slices begin to wilt and take on a little bit of colour, about 5-7 minutes.
- Add the onion and garlic paste to the pot and fry until it turns a shade darker, about another 2 minutes.
- Pour in the curry paste and fry until the oil separates, about 8-10 minutes. Be careful to not let the mixture burn; add a splash of water as necessary to ensure even cooking.
- Add the pineapple pieces, chicken pieces, and remaining 300ml water to the curry. Stir well, then cover the pot and let it come to a strong simmer, about 5 minutes. Remove the cover and stir one more time, then partially cover the pot. Continue cooking for another 30 minutes or so, until the chicken is well-cooked and the gravy has thickened.
- Check for seasoning after 30 minutes: If the pineapples are too sweet, add the asam keping. If too sour, add sugar to taste. Season with salt. Simmer for another 3-5 minutes, then turn off the flame. Serve with hot white rice.
Ingredients
6-8 cloves garlic, peeled
2 large red onion, peeled
6 tbsp meat curry powder
500ml water, divided
3 tbsp cooking oil
2 bay leaves
1 stick cinnamon
1 small, underripe pineapple, peeled and cut into chunks
1 whole chicken, cut into 16 pieces
1 small slice asam keping (optional)
Sugar to taste
Salt to taste
Directions
- With a mortar and pestle, food processor, or blender, process the garlic and 1 large red onion into a smooth paste. If using a blender, add a splash of water to help move things along. Thinly slice the remaining large red onion and set aside.
- Mix the curry powder with 200ml water into a loose paste. Set aside.
- In a wide-bottomed pot or wok, heat cooking oil over medium heat. Once the oil begins to shimmer, add the sliced red onion, bay leaves, and cinnamon stick. Fry until onion slices begin to wilt and take on a little bit of colour, about 5-7 minutes.
- Add the onion and garlic paste to the pot and fry until it turns a shade darker, about another 2 minutes.
- Pour in the curry paste and fry until the oil separates, about 8-10 minutes. Be careful to not let the mixture burn; add a splash of water as necessary to ensure even cooking.
- Add the pineapple pieces, chicken pieces, and remaining 300ml water to the curry. Stir well, then cover the pot and let it come to a strong simmer, about 5 minutes. Remove the cover and stir one more time, then partially cover the pot. Continue cooking for another 30 minutes or so, until the chicken is well-cooked and the gravy has thickened.
- Check for seasoning after 30 minutes: If the pineapples are too sweet, add the asam keping. If too sour, add sugar to taste. Season with salt. Simmer for another 3-5 minutes, then turn off the flame. Serve with hot white rice.
