Malaysian chicken curry / kari ayam

Name: Malaysian chicken curry / kari ayam
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: En
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 tablespoons; Whole Dried Red chilli or Guajillo/New Mexico chiles : 5 nos or about 1/2 lb 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 teaspoon minced ( (from about 1 inch knob); Garlic : 4 cloves roughly chopped; Fresh turmeric : 1/2 inch or substitute with - turmeric powder : 1 tablespoon

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Main Dish

Very Easy

55 min

Preparation

Preparation15 min

Cook time40 min

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.