Chicken Malay Gravy Curry with White Pumpkin or Cucumber
A traditional Malay-style chicken curry with white pumpkin or cucumber, simmered in coconut milk with aromatic spices and lemongrass
Ingredients
- 3 lbs Chicken, cut into pieces (One whole chicken, divided into serving pieces)
- 1.5 lbs White pumpkin or cucumbers, peeled and cut into 2-inch pieces (About 1/4 of a white pumpkin or 6 cucumbers; seeds removed)
- 4 tablespoons Ghee or vegetable oil (For frying)
- 1 teaspoon Turmeric powder (Ground)
- 2 teaspoons Chili powder (Adjust to taste)
- 2 tablespoons Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh ginger, ground or minced
- 1 tablespoon Garlic, ground or minced
- 3 tablespoons Shallots, ground or minced
- 1.5 teaspoons Salt (Adjust to taste)
- 2 cups Coconut milk (Fresh or canned)
- 1 stalk Lemongrass stalk, bruised (Remove before serving)
- 1 inch Cinnamon stick (Hot spice)
- 3 pods Cardamom pods (Hot spice)
- 3 whole Cloves (Hot spice)
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Instructions
- 1Peel the white pumpkin or cucumbers, removing the green skin. Cut in half and remove the seeds and surrounding pulp. Cut into 2-inch square pieces (about 16 pieces). Place in a bowl of water and let steep while you prepare the other ingredients.
- 2Cut the chicken into serving pieces: separate the legs into drumsticks and thighs, cut each breast into 2-3 pieces, and separate the wings. Pat dry with paper towels.
- 3Heat the ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add the turmeric, chili powder, ground coriander, cumin, ginger, garlic, and shallots. Fry, stirring constantly, until the mixture turns brown and fragrant, about 3-4 minutes.
- 4Add the chicken pieces and salt to the pot with the fried spices. Stir well to coat the chicken with the spice mixture. Fry over medium heat, stirring occasionally, until the chicken turns a fine bright light brown color, about 8-10 minutes.
- 5Drain the pumpkin or cucumber pieces thoroughly in a colander, allowing all water to drain away. Add the drained pumpkin to the pot with the chicken. Pour in the coconut milk, add the bruised lemongrass stalk, cinnamon stick, cardamom pods, and cloves. Stir gently to combine.
- 6Reduce heat to low and allow the curry to simmer gently, uncovered or partially covered, for about 30 minutes. The chicken should be cooked through and tender, and the pumpkin should be soft but not mushy. Stir occasionally to prevent sticking.
- 7Remove the lemongrass stalk before serving (also remove cinnamon stick, cardamom pods, and cloves if desired, or warn diners). Taste and adjust salt if needed. Serve hot with rice.
