Slightly tangy and creamy Malaysian curry is loaded with the most tender chicken and deliciously soft and flavorful potatoes.
1 lb boneless, skinless chicken breast, lightly pounded and cut into ¾” cubes
½ cup whole fat plain yogurt
1 teaspoon ground turmeric
½ teaspoon salt
½ teaspoon sugar
10 fresh kaffir lime leaves, bruised
4 lemongrass stalks (green parts left from spice paste), cut into 3″ length and bruised
1 large russet potato, cut into ¾” cubes
1½ cans 13.5 oz coconut milk
1¼ cup chicken stock
1 – 1½ Taplespoons lime juice
2 – 3 teaspoons brown sugar
2 – 3 teaspoons salt
12 shallots (short variety), peeled
1½” galangal (blue ginger), peeled
6 garlic cloves, peeled
8 dried cayenne chilies, deseeded and soaked in hot water for 10 minutes
8 candlenuts (or macadamia nuts)
4 lemongrass stalks (white parts only)
½ teaspoon ground turmeric
½ teaspoon belacan (fermented shrimp paste in block form), optional
½ cup water
¼ cup oil
Prep Time: 15min | Cook Time: 50min
Combine the yogurt, ground turmeric, salt and sugar. Pour over the chicken and marinate for 2 – 4 hours.
Remove the chicken from the marinade and pat dry the chicken to remove excess marinade (This is to remove as much yogurt coating on the chicken as possible to avoid curdling in the curry). Bring chicken to room temperature.
Add all the ingredients for the spice paste (except the oil) in a blender and blend until smooth. Add the oil into a pan, pour the paste in and fry the paste for 5 minutes over medium heat. Add the kaffir lime leaves and lemongrass stalks and fry for another 5 minutes.
Turn the heat to medium high. Add the potatoes, coconut milk, chicken stock, lime juice, brown sugar and salt. Fry until liquid starts to boil. Turn to low heat, cover and simmer for 25 minutes.
Uncover, add the chicken and stir. Do not turn up the heat yet (This is to avoid a high difference in temperature for whatever yogurt’s left, again to avoid curdling). After 30 seconds, turn the heat up to medium high. Once liquid starts to bubble, cover and simmer on low heat for 6-8 minutes or until chicken reads 165 F – 170 F. Any higher temperature and chicken may become dry and tough.
Taste and season again. The curry should be slightly sweet, sour and spicy. To make it sweet or to balance out the sourness, add sugar. To increase in tang, add some lime juice. Add salt if it’s too bland and add coconut milk to make it creamier. Serve with warm steamed rice.
Even if the curry has some curdling, it’s still ok to eat. It may not look as pretty, but it will be delicious.
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