This also fries the curry paste a bit to bring out the flavors. Give the chicken skin a nice golden sear. Longer is better, but at least 30 minutes. Stir in the curry powder, turmeric, chili flakes, and a bit of oil. Crush all lemongrass, garlic, shallots, ginger, and Thai chilis together with a mortar and pestle. If you don’t want it spicy, leaving out the fresh and dried chilies will make this a family friendly affair. When your curry splits, it means that all of the excess water that was in the coconut milk has evaporated and your curry is now concentrated, leaving only the flavorful good stuff.Ī good chicken curry is adaptable – you should be able to make it spicier if you’re a spice fiend, and slightly milder and sweeter if you’re looking for a comforting easy curry. You want your coconut milk and spices to split into two: a flavorful infused oil and a rich, dense, coconut base.
Those pools of oil on top are a sign of a really good curry, by the way, if you’re asking Malaysians or Singaporeans or Thai or Indians or anyone who knows curries. It’s 100% a labor of love: hand pounded aromatics, a custom mix of spices, and a slow gentle simmer, long enough for the oils to separate out and float on top for those glorious pools of seasoned oil on top of the saucy yet thick coconut curry sauce. It’s a flavor bomb of savory with just a hint of sweet and spice. It’s thickened with coconut milk, seasoned with fish sauce, and scented with lemongrass, star anise, and cinnamon.
This curry is a mix of Malaysian, Singaporean, and Indonesian styles. This chicken curry recipe is the best of all worlds This is my ultimate chicken curry: flavorful and savory, with a hint of spice and a coconutty base tender, large, juicy pieces of chicken soft and tender potatoes that still hold their shape and a sauce thick enough to coat a spoon but not so thick that it doesn’t flow over rice easily. So, of course I had to develop my own version, right?
It was my family’s all time favorite dish and we would make it at least once a week, sometimes eating it two days in a row and no one would ever complain. The saucy, coconutty curry sauce spooned onto rice is so, so good. Coconut chicken curry is one of my all time favorite comfort foods, especially this version: Malaysian-ish coconut curry chicken.
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