Quarantummy: Malaysian curry

I’ve always loved curry, and I was so happy to have different kinds of curry in my recent trip to Malaysia. When I got back home, I tried to recreate it. I didn’t do too badly!

Cinnamon! Star anise! Photo by Mareefe on Pexels.com


  • Baba meat curry powder: There are other curry powders and curry mixes available in the Philippines, but I don’t think I’ve tried any as fragrant as this.
  • Spices: The recipe calls for quite a few additional spices. I didn’t have everything, so I only used cinnamon, star anise, cloves and cumin powder.
  • Garlic: Chopped
  • Coconut milk: This wasn’t in the instructions but I had some in the freezer and I figured it would makes the sauce nice and thick.
  • Chicken breast: I used breast fillet. Unfortunately it tends to be dry, so I chopped it up into smaller pieces. Normally I prefer chicken thighs.
  • Peanuts: The recipe called for cashews, but I only had regular garlic peanuts.
  • Vegetables: I used potatoes, okra, and pechay, because these are the ones I like to eat, and I had them in various forms in Malaysia. I think you could also use eggplant, bell pepper and carrots.


  1. Saute garlic and spices in oil. You’ll soon smell all the lovely spices coming together.
  2. Add chicken pieces and potatoes. Cook until chicken is brown and the potatoes can be pierced with a fork but are still firm. Add okra.
  3. Add curry powder, water and coconut milk. Let it simmer.
  4. Steam or saute pechay separately and serve on the side.
Photo by Pietro Jeng on Pexels.com



Obviously I’m biased. But I loved how it was mildly spicy but there were so many layers to the flavor, and the spice didn’t burn my tongue or my throat. It was amazing with the sambal and bawang goreng I bought in Malaysia, and I had peanuts and dilis too. Of course, hot white rice is an absolute must, but it’s also really yummy with kerupuk.

I am happy to say that I have replicated the recipe with salmon and shrimp, and my family was quite happy with the result.

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