Malaysian Chicken Curry ~ style ;D

If there is one ubiquitous dish that varies from culture to another, region to family, it would have to be curry; a medley of of aromatic dry & wet spices with some sort of protein, drown in a pool of thick, harmonious, gravy thick sauce eaten with either rice, noodles, naan, bread or roti.  A dish that can cause an uproar, bitter tension between passionate curry connoisseurs or bring enemies together.  Varies in the shades of fall colours, this dish is beloved by many and eaten in endless ways.

Can I just mention, ever since 50 Shades of Grey novels went viral, the gasping page turner hidden behind newspapers read by all ladies, young and old, you can no longer say "Shades of ..fill in blank'" without insinuating the 3 trilogies.  Seriously.

So this version of curry, belongs in the shade of yellow; Malaysian style where the key ingredients used are fresh tumeric and kaffir lime leaves.  I'm no connoisseur in Malaysian Curry so this recipe is derived from various research materials, my second attempt at it which I must admit, tasted far better than my first attempt :P

Directions:
1.  Marinade 1 - 1 1/2 pound chicken wings with 1 tbsp of curry powder, salt & 1 tsp of soy sauce.  Set aside.
2.  Rinse 10-12 fresh kaffir lime leaves - found in the produce aisle of asian grocers
3.  Rinse 10 curry leaves  - found in the produce aisle of asian grocers
4.  Cube 2 small potatoes & 1 carrot stalk
5.  Have ready 1/2 cup chicken stalk & 1/2 cup coconut milk

Let's make the spice paste:
1.  In a blender: add 3 scallions
                               3 cloves of garlic
                               2 finger size each of fresh galangal & fresh tumeric root
                               2 stalks of lemongrass - white portion only - hammer the stalks with the back of the knife for a minute and mince
                               1 quarter size ginger
                               3 - 4 dried chillies
                               3 - 4 fresh thai red chillies - de-seeded
                               2 tsp shrimp paste
                               2 tsp curry powder
                               a wee bit of water

2.  Blend all ingredients until a smooth paste.  Water will homogenize all ingredients.  In a heavy bottom pot, on medium high heat, add olive oil.  Once pot is hot, add in spice paste, stir and allow the water to evaporate.  Enjoy the aroma!

3.  Once the water dries out from the paste, add in your kaffir lime leaves and curry leaves.  Stir.

4.  Add in the marinaded chicken wings.  Mix.  Ensure the paste covers every surface of the wings.  Add in your chicken stalk.  Blend. Cover the pot with a heavy lid and cook for 3 - 4 mins or until the liquid on the surface starts to bubble.

5.  Add in coconut milk, potatoes & carrot.   Stir.  Lower the heat to low. Cover and simmer for 30 - 40 mins.  Potatoes should break apart by now. :)

Enjoy with your choice of carbs:)

For lack of time, no other photos were edited, therefore this one lonesome photo (above) will be sufficient for the time being....

Enjoy the rest of your summer!