THE RECIPE
Sibu (Island of Borneo), Malaysia

Queena´s chicken curry with rice

Recipe for 4 people

Ingredients

  • 1200 grams of chicken parts (leg, wing, thigh)
  • 300 ml cooking oil or sunflower oil (not olive oil)
  • 1x 300ml water
  • 1x 200ml water
  • 3 large onions
  • 2x ginger bulbs about 10cm long
  • 10 garlic cloves
  • 10x star anise (whole)
  • 1 cinnamon stick
  • 5 cardamom pods (whole)
  • 4 cloves
  • Two hands full of curry leaves
  • 3-4 pandan leaves (if available)
  • 8-10 heaped tablespoons Fishcurry Powder (Kari Ikan)
  • 2 teaspoons salt
  • 2 teaspoons glutamate (optional)

Preparation

First, wash and dry the chicken parts and set aside. Now peel the garlic cloves, onions and ginger and chop them into rough pieces. Put all three ingredients in a blender, add 300 ml of cold water and blend until you get a creamy mixture.

Wash and dab the curry and pandan leaves. Heat 300ml of oil in a wok. The oil is hot when bubbles rise on a wooden stick. Now add the leaves and spices to the hot oil. Be careful it may splash a bit, the higher the wok or pot the better. Once the spices and leaves start to get fragrant (about 20-30 seconds) add the pureed mixture of onions, ginger and garlic. It should now be simmering slowly, not boiling violently. Add the curry powder and stir everything. Now the curry gets cooked. It is better to add a little oil and stir. Now simmer for about 10 – 20 minutes, stirring from time to time. Keep an eye on the temperature, it should not burn. The curry is cooked when the oil settles on the surface and the aroma has changed and intensified.

Now add the chicken and stir. Add 200ml of water to give the curry a perfect consistency. Use more or less water according to your own feeling.

Everything must now simmer (not boil) for 20 to 30 minutes. If the chicken parts are thicker, it takes a little longer, if they are smaller it goes faster. At the end season with a little salt and if needed with glutamate (called MSG). Queena serves her curry to her guests either with white rice or with rice cooked in coconut milk and water.

Enjoy your meal!

share this recipe

single steps

the latest recipes

Nimola´s Natang recipe – A Cambodian delicacy

Nimola’s Natang recipe is a taste revelation. This simple Cambodian dish needs only a few ingredients and offers an unforgettable taste of mild chilies, fruity coconut, peanuts and many delicious flavors. The deep-fried dry sticky rice is a real sensation. It is easy to make, as all the ingredients

To the recipe »

Meet Ketut and her delicious Balinese Mengguh

Together with her mother, Ketut prepares Mengguh in her kitchen at home. A delicious homemade specialty from her village. It consists of tuna, rice, shalots, garlic, spices, bamboo shoots, spinach and a homemade delicious peanut paste. A mouthwatering recipe that you should definitely try, as it is absolutely delicious!

To the recipe »

Four best friends and a delicious Lao fish dish

The focus is on a unique Lao fish dish with the local name „Or A-Lod“, which translates as small fish stew. The main ingredient is the small fish from the Nam Song River. However, these are very expensive since rare, which makes the dish an almost luxurious meal. The special:

To the recipe »

Kak´s Spicy Catfish Salad – Larb Pla Duk

Kak prepares four dishes and a dip in this double feature. Larb Pla Duk, the spicy catfish salad, a long bean som tam, grilled catfish, a chili dip made with charred chilies and vegetables, and a bamboo curry. It quickly became clear as Kak’s episode would consist of two parts,

To the recipe »

Oanh’s bánh trôi recipe

Bánh trôi are cooked glutinous rice balls filled with a small cube of palm sugar. The simple but wonderful combination of rice and sugar was a delightful new taste experience for me. The special thing is that there is no quantity specification for the dough for the ratio between water

To the recipe »

Dung’s outstanding fish noodle soup Bún cá

Dung prepares the Vietnamese cuisine classic Bún Cá in her kitchen in Hanoi. Bún cá is a noodle soup with fried fish. It is an elaborate dish as it involves many individual preparation steps and needs a lot of ingredients. However, the taste of the soup is indescribably delicious and

To the recipe »