Malay chicken curry

With Malaysia's long history of immigration from India, it's not surprising that curry has become a very popular dish in Malaysia. This is a wet chicken curry, meaning it makes a lot of sauce. The coconut milk adds a hint of sweetness, and the peanut butter adds even more richness. Serve alongside bowls of rice and a vegetable side dish for a filling and yumtastic meal. This dish is also hugely popular served with roti canai (delicious oily and flaky flatbreads).

Most versions of this recipe (kari ayam) are simpler than mine and use curry powder, omiting the shrimp paste, kaffir lime leaves, peanut butter, lemongrass and turmeric. Sometimes cinnamon and star anise are also added. Malaysian curry powders (like Baba's brand) taste different than Indian ones, and can be hard to find in some places (you need a decent Asian grocery store). I've included a variation below, but don't be afraid to try different combinations until you find your favourite.

Recipe

2 tsp oil or ghee
1 large onion or 4-5 shallots, finely diced
2 tsp minced garlic
1 tsp minced ginger
1 tsp minced galangal
2 tsp minced lemongrass
1-2 tsp minced chili (or sambal olek)
2 tbsp smooth peanut butter
1 tsp shrimp paste
1/2 tsp dried turmeric
4 chicken drumsticks
3-4 kaffir lime leaves (fresh or dried)
2 tsp curry leaves, crushed
1 large potato, cut into chunks (use a waxy variety)

1-2 tsp tamarind puree

pinch salt
1/2 cup coconut milk or a few spoonfuls coconut cream

ALT:
Add: 1 cinnamon stick, 3 star anise, 3 tbsp Malaysian meat curry powder.
Omit: galangal, lemongrass, peanut butter, shrimp paste, turmeric, kaffir lime leaves, turmeric

Heat the oil or ghee in a large saucepan, and add the onion, garlic, ginger, galangal, lemongrass, chilli, peanut butter, shrimp paste and turmeric. Cook everything 4-5 minutes, until the onion is soft, adding a small splash of water if it appears to be about to catch.

Add the chicken pieces and toss to coat in the spices. Brown.

Add the potato chunks and the lime and curry leaves, plus enough boiling water to almost cover the potatoes and chicken. Partially cover and simmer 30 minutes, until the chicken is cooked and the liquid reduced. Add the tamarind and salt to taste, and the coconut milk or cream. Simmer a few minutes more, and serve.

Note: a typical Malaysian meat curry powder will contain coriander, aniseed, cumin, cinnamon, cardamon, star anise, cloves, and more.

Serves: 2-3
Preparation and cooking time: 45 minutes