Many years ago, someone asked if I knew how to make curry chicken from scratch. She meant blending spices together to create our own pastes rather than relying on store bought ones. My short answer then was no. I even thought, who would want to make their own pastes these days given there are so many good store bought ones?
But I learned.
I learned that making our own pastes means more control in understanding what goes into our food. It forces me to find out what is a candlenut. It made me more savvy in tasting-it's a continuous process of blending and tasting till the right balance occurs.
Even reading recipe books can be tricky. Again, one cannot forget to keep tasting to make sure it is right.
I wish I could tell the person that she is right. Making curry is a test of skill and patience. It's one that an asian cook should at least trip to attempt it. It's a classic. Just like my delay in making roast chicken, this is n o difference. It pushes me out of my comfort zone.
But that's what
I took this recipe from "A taste of Malaysia" written by Patsie Chong. Adapted a few things and yum! Malay Style Curry Chicken.
Malay Style Curry Chicken
600 grams chicken thigh with bones in pieces
4 potatoes chopped
200 grams coconut cream
To be blended
1 head of garlic
2 candle nuts
5 tbsp curry powder
1 tsp sambal balacan paste (or you can use chill paste)
1 tsp sugar
1/2 tsp coriander powder
3 stalks of lemonongrass
6 stalks of curry leaves
1/2 cup of water
salt if needed
Saute blended ingredients and seasoning in a deep pot. If you like, you could use some oil to sauté it. I didn't. Add in chicken and potatoes. Coat the paste on chicken well. Pour water. You may need a little more if it seems dry. Boil and simmer for 15-20 minutes till chicken is well cooked. Stir in coconut cream. Taste and season with salt if needed. Serve with rice.