Curry chicken

The history of Malaysian curry chicken can be traced back to the influence of Indian, Malay, and Chinese cuisines on Malaysian cuisine. India and China have long-standing trading relationships with Malaysia, while the Malay culture has been present in the region for centuries.

Curry dishes were brought to Malaysia by Indian traders, and over time, local ingredients and cooking techniques were incorporated, resulting in the unique Malaysian style of curry chicken.

The spices used in Malaysian curry powder, such as coriander, cumin, turmeric, and fennel, were introduced to Malaysia by Indian traders. However, the use of lemongrass, galangal, and other local ingredients give Malaysian curry its distinctive flavor.

The coconut milk used in Malaysian curry is another ingredient that was introduced by the Indian traders. However, the addition of tamarind paste, which provides a sour note, is a unique addition to the Malaysian version.

Today, Malaysian curry chicken is a beloved dish in Malaysia and other Southeast Asian countries, as well as in many other parts of the world. It is a testament to the rich and diverse cultural influences that have shaped Malaysian cuisine over the centuries.