The aroma of our Chicken Curry Powder (The Green Label) is more than just a scent; it's a whisper of Malaysian heritage. This "Green Label" symbolizes the lush, verdant heart of our land, a testament to generations of culinary wisdom nurtured amidst nature's bounty. It's the vibrant essence of home, a promise of robust, authentic flavour that has graced countless family tables. Each pinch carries the legacy of cherished recipes, ensuring every dish prepared is a heartwarming journey back to tradition, imbued with the soul of Malaysia.
Here's a gourmet recipe that elevates the classic chicken curry to an exquisite dining experience, highlighting the depth and richness of our "Green Label" spice blend.
RWB's Heritage Golden Chicken & Ginger Curry with Toasted Coconut
This gourmet take on a classic Malaysian chicken curry features tender chicken pieces simmered in a rich, aromatic sauce infused with the warmth of ginger and the subtle sweetness of toasted coconut. It’s a dish that speaks of comfort, luxury, and heritage.
Yields: 4-6 servings Prep time: 20 minutes Cook time: 45-55 minutes
Ingredients:
- 1 kg boneless, skinless chicken thighs or drumsticks, cut into 1.5-inch pieces
- 2 tablespoons fresh ginger, finely minced
- 6 cloves garlic, finely minced
- 2 large shallots, thinly sliced
- 2 stalks lemongrass, bruised (white part only)
- 3 tablespoons Rempah Warisan Bernam Chicken Curry Powder
- 2 tablespoons cooking oil (vegetable or coconut oil)
- 400 ml thick coconut milk (from a can or fresh)
- 100 ml water or chicken stock
- 1 tablespoon palm sugar (Gula Melaka), grated, or brown sugar
- 1 teaspoon salt, or to taste
- 1-2 fresh red chilies, sliced (optional, for garnish or extra heat)
- Fresh coriander leaves, for garnish
- Crispy fried shallots, for garnish (store-bought or homemade)
- 2 tablespoons toasted desiccated coconut (for garnish and subtle flavour)
Instructions:
- Prepare the Chicken: In a bowl, toss the chicken pieces with half of the minced ginger and half of the minced garlic. Season lightly with a pinch of salt. Set aside to marinate for at least 15 minutes.
- Toast the Coconut: In a dry pan over medium-low heat, gently toast the desiccated coconut until golden brown and fragrant. Be careful not to burn it. Remove and set aside for garnish.
- Sauté Aromatics: Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the sliced shallots, remaining minced ginger, and remaining minced garlic. Sauté until the shallots are softened and translucent, about 5-7 minutes.
- Bloom the Curry Powder: Add the bruised lemongrass and the Rempah Warisan Bernam Chicken Curry Powder to the pot. Stir continuously for 2-3 minutes until the spice paste is very fragrant and the oil separates (this is crucial for developing deep flavour).
- Add Chicken: Add the marinated chicken pieces to the pot. Stir well to coat the chicken thoroughly with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the chicken pieces are lightly seared on the outside.
- Simmer the Curry: Pour in the coconut milk and water/chicken stock. Add the palm sugar and salt. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened to your desired consistency. For an even richer, thicker sauce, remove the lid for the last 10-15 minutes of cooking.
- Adjust Seasoning: Taste the curry and adjust salt and sugar if necessary. You want a balance of savoury, sweet, and aromatic.
- Serve: Ladle the Heritage Golden Chicken & Ginger Curry into serving bowls. Garnish generously with fresh coriander leaves, crispy fried shallots, and the toasted desiccated coconut. If desired, add a few slices of fresh red chili for a touch of colour and heat.
Serve immediately with fluffy steamed jasmine rice or warm roti canai for an authentic and luxurious Malaysian culinary experience.
This recipe features our heritage blend:
Chicken Curry Powder