Malaysian · 1 hour · serves 4

Gulai Ayam Kampung (Village Chicken Curry)

Kept by The Bhook kitchen

Ingredients

• 1 kg chicken (bone-in pieces, trimmed)
• 2 potatoes
• 2 onions
• 3 cloves garlic
• 2 tbsp curry powder (Malaysian meat curry blend)
• 1 tbsp chilli powder
• 2 stalks lemongrass
• 300 ml coconut milk
• 400 ml water
• 3 tbsp oil
• 2 tsp salt

Method

1. Peel and chop onions, garlic, and potatoes. Bash the lemongrass to bruise it for more aroma.
2. In a large pot, heat oil over medium. Add onions, garlic, and lemongrass. Cook, stirring, until onions are translucent and smelling fragrant, about 3 min.
3. Mix curry powder and chilli powder with 2 tbsp water to make a paste. Add to the pot and stir for 1 min, until the paste darkens and oil separates a bit.
4. Add the chicken pieces and potatoes. Toss to coat with the spice paste. Cook, stirring, until chicken just turns white everywhere.
5. Pour in coconut milk and water. Add salt. Stir and bring to a simmer. Skim off any foam that rises.
6. Simmer uncovered, stirring now and then, for 30-35 min, until the chicken is cooked through and potatoes are soft enough for a fork to go in easily.
7. Taste and adjust salt. Serve with rice.

Let the onions soften well in step 2 or the curry will taste raw instead of round.