Ep. 02 - Malaysian Style Chicken Curry

Malaysian Style Chicken Curry

This is our first time making this aromatic Malaysian style curry using fresh ingredients to make the Rempah (spice paste). We’ve taken inspiration from various sources to make our curry and the end result was a resounding success. I dare say, this will something we cook on a regular basis. Serve your beautiful curry with rice or roti (or both)

Serves 4.

Link to Video here -> https://youtu.be/Tvuqjh1bvTg

Ingredients

800g chicken thigh fillets

1 tbsp of curry powder

curry leaves

1 cinnamon stick

2 star anise

400ml coconut milk

2 x large potatoes

salt & sugar to season to taste

For rempah (spice paste):

1 tsp cumin seeds

1 tsp fennel seeds

3 cloves garlic

5 shallots

1 knob of ginger

15g of fresh turmeric or 1 tbsp

turmeric powder

1 stick of lemongrass (use the white part

only)

20g shrimp paste

8 large dry chillies (de-seed and rehydrate

using hot water)

25ml oil

Optional:

galangal is a great addition

for the rempah paste

Serves 4

Method:

1. Cut the chicken into large chunks and mix the curry powder with the chicken in a bowl.

Set aside in the fridge for 20-30 mins to marinade. Cut potatoes into cubes.

2. To make the rempah, snip dry chillies with scissors and remove the seeds. To rehydrate,

place dry chillies into a bowl and add hot/boiling water. After 10-15 mins,

drain and set aside.

3. Slice all ingredients, which will be easier on the food processor.

4. Add all rempah ingredients (including the rehydrated chillies) into a food processor,

including the oil and blend to a smooth paste. If your food processor struggles to blend,

add a small amount of water.

5. Using a heavy saucepan or pot, heat to medium with a little oil. Add the curry leaves

and the rempah paste to the pan and constantly stir for 7-10 mins or until the paste starts

to move together in one movement.

6. Add the cinnamon stick & star anise.

7. Turn up the heat to high and add the chicken and stir-fry for a few mins to ensure you

have coated all of the chicken with the paste.

8. Add in the coconut milk and bring to the boil, add potatoes and then reduce the heat to

a simmer (low). Simmer for 30 mins, covered. Stir occasionally. After 30 mins, taste and

then add a small amount of salt and sugar to taste.

9. Cook on low heat for a further 15 mins.

Serve with rice, roti or both. Enjoy.

Notes:

I use chicken maryland with skin on.