Cecil’s favourite cuisine

Posted on October 15, 2012


I have fond memories of the times when we were sitting around the table with some of Cecil’s closest friends, celebrating his birthday. As usual KuKu would cook up a storm, her way of showing him love. She wowed the guests with a banquet of his favourite cuisine.

First there was the Malaysian chicken curry with potatoes. There are many types of chicken curry in Malaysia but the most common is the chicken curry with potatoes, a versatile curry that is served in many festive occasions.


4 potatoes, peeled and quartered
3 cloves garlic, peeled and cut into small pieces
4cm ginger, peeled and cut into small pieces
20-50g small red chillies, deseeded
5 tablespoon curry powder
5 tablespoon water, for curry powder
1 onion, peeled and sliced thinly
1 tablespoon oil
2 cloves
6cm piece of cinnamon stick
4 chicken leg quarters
1 teaspoon salt
2 stalks lemongrass, cut into half and keep the bottom part
4 curry leaves (optional)
100ml coconut milk
100ml water


  1. Boil potatoes in a pot of water till soft. Set aside.
  2. Grind garlic, ginger and chillies to a fine paste in a food processor.
  3. Mix curry powder with water to a smooth paste. Set aside.
  4. Heat oil in a deep pot and sautee onion till soft (3-4 min).
  5. Add cloves, cinnamon stick, spice paste and curry powder paste. Cook for 1 min.
  6. Add chicken, lemongrass, curry leaves and salt. Stir for 1 min and add water.
  7. Add potatoes and let simmer at low heat for 30 min until chicken is cooked.
  8. Add coconut milk and bring to boil. Serve hot.

Serves 4 (with rice or bread)

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