Amy Beh in Malaysia is a very famous chef, since she writes lots and
lots of cooking articles in The Star newspaper, which is read by many,
many Malaysians. If you have no clue what to do in Malaysia, we will
always recommend to grab a cooking book of Amy Beh and start cooking.
Below is one of her recipes: a curry chicken recipe. There are lots and
lots of curry recipes out there, personally I like the ones with lots
of tomato and some nuts in it, to make the sauce a bit thick: delicious
for dipping your "roti" or bread in it.
Ingredients Amy Beh's Curry Chicken
1.75 pound (800gr) boneless chicken thighs, skin removed
1 ripe tomato, cut into pieces
1/2 teaspoon (sea)salt
1/2 teaspoon ground black pepper
3 tablespoons oil
(A):
1 tablespoon mustard seeds
1/4 teaspoon fenugreek
2 sprigs curry leaves (use the leaves only, not the stems)
100g (Bombay) onions, halved and sliced thinly
1 tablespoon grated ginger
2 red chillies, seeded and sliced
2 green chillies, seeded and sliced
(B):
1 tablespoon ground coriander (ketumbar) powder
3 tablespoons Chilli paste
1 tablespoon curry powder (for meat, we love the brand Baba in
Malaysia, but choose your own preference)
1/2 teaspoon ground turmeric
7 ounce (200gr) long beans, cut into about 2 inch (4-5cm) lengths
2 cups (about half a liter - 470 ml) coconut milk (can be replaced with
normal milk, but of course that gives a different taste)
Seasoning:
1/2 teaspoon (sea)salt or to taste
1/4 teaspoon sugar or to taste
1 teaspoon chicken stock granules
Juice of 1 lime
Preparation: Amy Beh's Curry Chicken
1. Marinate chicken with salt, ground black pepper and tomato. Set
aside for an hour.
2. Heat oil in a pot, fry ingredients (A) until fragrant and onions are
lightly browned.
3. Mix in ingredients (B) and continue to stir until well blended. Add
chicken and coconut milk. Cook covered at a gentle boil for 25-30
minutes.
4. Take off the lid of the pot and put in the long beans. Continue to
simmer until beans are just cooked. Add seasoning to taste and dish out
to serve.