Curry Chicken - Malaysian Kapitan Curry Ayam

Cooking curry can be quite challenging and takes years to master after much tasting and experimenting. But  nothing is impossible if you know the method and little secrets that make a world of difference.

The essential meat ingredient is free range chicken. Cut whole chicken into bite sizes or use chicken drumsticks. It is tastier using meat on the bone.  Marinate chicken meat with 2 tsp of good quality curry powder from the spice store or Ayam brand. Babas used to be quite good but they seem to have diluted the content. Fiji is a hint spicier and heavy on chilli.  It all depends on what you like. Just remember one thing : Do not use curry powder that has been prepared for many months or exposed to the air.

The spicy paste : dried chillies (soaked and cut into smaller pieces), galangal, onion, garlic, tumeric (a little) and peppercorn. Add candle nut (or macadamia nut) for thicker curry and nutty taste. It is important to fry the paste in 2 TBS oil till fragrant. Otherwise the curry will be flat.

Cut lemongrass into segments. Bruise the white portion and fry with the spice mix.  Add the green stems when the chicken is simmering in curry.

The potatoes : if you like it softer, steam or bake with salt briefing till semi-cooked. For medium soft, fry potatoes with the chicken. For crunchy potato, cut into smaller pieces and add to the curry when it is boiling.

Fry chicken in fried spice mix till 3/4 cooked. Prepare coconut milk and add to the curry. Do not add too much water initially until you see the results after putting in the meat and potatoes.

To make it extra tasty : add tamarind paste, crumbled shrimp paste (Malaysian) and a knob of ginger.

Seasoning : salt, fish sauce, soy sauce, brown sugar according to taste.

Garnish : torn kaffir lime leaves (4) and common mint (2) and 1/2 TBS of thick coconut cream

Sprinkling of shredded coconut (preferably fresh) at the end of the cooking will make any indifferent curry eater drool. If not available, use either snap frozen (steamed) or good quality dessicated coconut though these are not as fragrant.

The difference between most curries and rendang is the latter has less liquid and is browner in colour.