Malaysian Chicken Curry
A delectably rich and aromatic yellow curry.
Ingredients
- 2 tbsp oil
- 5 kaffir lime leaves
- 400 ml coconut milk
- 1 lime
- 20 g palm sugar
- 700 g chicken thigh preferably with skin on
- 500 g potatoes
- 1 brown onion
- 1 tbsp salt
Curry Paste
- 5 dried chillies
- 3cm piece ginger
- 3cm piece galangal substitute with extra ginger
- 2 shallots french
- 4 cloves garlic
- 1.5 tsp tumeric ground
- 1.5 tsp belacan or shrimp paste
- 2 stalk lemongrass
Instructions
- Soak the chillies in 100ml hot water for 10 mins to soften.
- Dice the onion and cut the chicken and potato into bite size pieces, set aside.
- In a pot, lightly toast the belacan over med heat, until aromatic, around 1 min. Place into food processor.
- Peel and roughly dice the galangal, ginger, shallot and garlic. Slice the pale green/ white parts of the lemongrass. Place all curry paste ingredients into a food processor along with the soaked chilli and 30ml of the chilli soaking water. Process into a fairly smooth paste, adding more chilli soaking water as required.
- In a large pot, heat up 2 tbsp of oil over medium heat. Add in the curry paste and stir fry until fragrant and it has split, around 5 mins. Be careful not to let it burn.
- Increase the heat to med-high and add in the diced onion, stir fry until fragrant, around 2 mins. Add in the chicken, stir frying until lightly caramelised, for around 5 mins.
- Add in the coconut milk, 1 cup of water, salt, the palm sugar, the potatoes and the lime zest. Scrunch up the kaffir lime leaves to release their aroma and add them in too. Reduce the heat to low and let it simmer for 30mins, stirring occasionally.
- The potatoes and chicken should have cooked through by now, add in the juice of half the lime. Taste and adjust the seasoning as needed. Serve with rice and lime on the side for increased acidity if desired.
