Malaysian chicken curry /kari ayam

Ingredients

• Chicken Thigh and Breast : 1 1/2 libra / 2.5 kg (cut into small cubes/pieces)
• Lemon grass : 2 stalks (Fresh, cut into 4-inch lengths, use only the white part, pounded)
• Kaffir lime leaves : 6-8 piecies
• Coconut milk : 1 1/2 cup
• Lime juice : 1 tablespoon
• Salt to taste
• Vegetable Oil : 2 tablespoon

For Malaysian Spice Paste /Rempah :

• Whole Dried Red chilli or Guajillo/New Mexico chiles : 5 nos or about 1/2 libra wiped clean, stemmed, and seeded (Using Guajillo makes it milder and gives nice colour red color to the curry)
• Whole Coriander seeds : 1 tablespoon
• Whole Cumin seeds : 2 1/2 teaspoon
• Whole Fennel seeds : 2 teaspoons
• Cinnamon stick : 1/2 inch piece
• Candlenuts or Whole macadamia nuts : 4-6 nuts
• Shallots /Small Onion  : 5 (sliced)
• Galangal : 1 1/2 inch piece
• Ginger : 2 1/2 teaspoons minced ( (from about 1 inch knob)
• Garlic : 4 cloves roughly chopped
• Fresh turmeric : 1/2 inch or substitute with turmeric powder : 1 tablespoon

Preparation

• Soak the chiles with cold water for 10-20 minutes or until softened. Drain and blot dry and set aside.
• In dry medium skillet over moderate heat, dry roast coriander, cumin, and fennel seeds and cinnamon stick for 5 minutes or until fragrant.
• Stir/ toss constantly to make sure the spices don't burn. Transfer to spice grinder or mortar and pestle and process to fine powder.
• In mortar and pestle, food processor, or blender, combine spice powder, soaked chiles, macadamia nuts, shallots, ginger, galangal, garlic, turmeric, and 2 tablespoons of water and purée until mixture becomes smooth paste.
• Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife. Cut each stalk into 1-inch pieces.
• In large saucepan over moderate heat, heat oil. Add spice paste /Rempah and sauté frequently until quite toased and oil starts to ooze from paste, it takes about 5 minutes.
• Sprinkle chicken pieces with salt and add to pan. Sauté chicken stirring occasionally for 5 minutes. Add lemongrass and coconut milk and bring to boil.
• Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until chicken is just cooked through 30-35 minutes.
• Transfer chicken to serving bowl and sprinkle with roasted coconut. Serve hot with Roti Canai, Chapathi, Parotta or White Rice.

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