Although Nasi Lemak is the National Dish of Malaysia and not conducive for slow cooker, we still wanted to visit Malaysia so we chose to explore their "National Flavor" rather and chose "Peanut Curry." We put together a Malaysian Peanut Chicken Curry with yummy sweet potatoes. Serve this with sweet coconut sticky rice and it is just so perfect and delicious. Let's explore malaysian cuisine before taking a look at the reciepe.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.
Because Peninsular Malaysia shares a common history with Singapore, it is common to find versions of the same dish across both sides of the border regardless of place of origin, such as laksa and chicken rice. Also because of their proximity, historic migrations and close ethnic and cultural kinship, Malaysia shares culinary ties with Indonesia, as both nations often share certain dishes, such as satay, rendang and sambal. Indian cuisine has a mixture of north-south Indian and Sri Lankan diversity that can be differentiated by dry or a more watery based curry dish preparation.
The Malaysian cuisine is a mixture of cooking cultures from India, China, the Middle East, Indonesia, and several European countries. This diverse culinary culture stems from Malaysia's diverse culture and colonial past. The cuisine was developed as a melange between local and foreign. In the 15th century, the region now known as Malaysia became an important passageway for maritime trade. Passing through Malaysia were Arab traders who brought spices from the Middle-East, and Portuguese, Dutch, and English colonizers and traders who introduced food staples such as peanuts, pineapples, avocado, tomato, squash and pumpkin. Later, under the British rule, the colonizers brought many Chinese and Indian laborers who contributed to the diversity in tastes in the Malaysian cuisine.
Ingredients - 4 Servings
Organic Chicken Breast 1 lbs
Organic coconut milk 0.66 cup
Organic Tomato diced ND 14.5 oz (1 can)
Organic Sweet Potato 1 lbs
Organic peanut butter 2 TBSP
Organic Lime Juice 1 TBSP
Organic Rice wine 1 TBSP
Organic diced onions 1 cup
Organic Honey 2 TBSP
Organic Curry powder 2 TBSP
Organic Coconut Aminos 2 TBSP
Freshly minced Gilroy garlic 4 cloves
Finely ground sea salt 1 tp
Stone ground pepper 1 tp
Organic Red Crushed Red Pepper 1 tp
Organic Cilantro 1 tp
Organic low sodium chicken broth 1/2 cube