How to make Malaysian Chicken Curry from scratch _ Marion's Kitchen

Beautifully spiced , so totally rich and flavorsome .

This Malaysian curry is one of those need to know .

This is my version of Malaysian Capitan chicken guys .

This is like one of the world's great curries .

I mean , I love this so much as you can see .

I'm already really excited about it .

Uh Let's get going on the curry paste first of all and yes , we're gonna make our own curry paste .

Yes , it will be easy .

I promise .

Start off with some chili .

So I'm using dried chilies .

So you need to soak them in some hot water first just to soften them up .

So I've done that and I'm gonna just squeeze them out a little bit .

Now you wanna keep a hold of that chili soaking liquid .

Always keep the chili soaking liquid when you're making a curry paste because sometimes you just need to add a little bit more liquid into your food process .

So to kind of get it blending really well , always better to add watery liquid rather than oil .

That's my big tip for making curry paste .

The oil kind of emulsifies things and changes the texture and you don't get a good blend .

So there you go .

Now we wanna add our aromatics .

So we've got gallon gallon ginger and these guys might look a little similar .

Um but not the same Galaga has like a really lovely , like pine citrus kind of flavor that it adds .

Ginger is a little bit more mellow .

Uh Now , if you can't find Galingale , just give it a go with the ginger , which I know is easier to find .

Um But uh if you can pop the Galingale in there as well , you just need to peel these guys in a rough chop .

Now , we also want some lemongrass here .

So one of my big tips for um I guess keeping and storing some of these ingredients is that lemongrass , your galling ginger and the cafe lime leaves that I'm gonna add a bit later , they all freeze really well .

So if you can get a delivery of these or um find them at an Asian grocery store , just stock up , keep them in the freezer .

And then you can make , you know , these sorts of curry paste and you'll find like , you know , our Thai curry paste , Malaysian curry paste often use the those same sorts of ingredients , the galingale and the lemon grass and uh that sort of thing .

So good ingredients to have on hand .

If you wanna keep cooking your lovely sort of Southeast Asian um dishes .

Now , these outer stalks can be a little tough .

So I take them off but don't throw them away cos I can put them back into the curry to kind of infuse the sauce a little bit later on .

Now , these tender parts you wanna slice now some shallots and some garlic .

Now for the shrimp paste .

So shrimp paste guys is an ingredient that is really great .

Adds a huge amount of like saltiness and umami uh but don't smell it because it is kind of whiff but it is , it will make a difference .

So shrimp paste , just one of those things just don't smell it .

I want some salt in here as well .

Now let's start blending .

So now if I open this up , you can see and this is like the difference between using a water and peel and using a blender for a curry paste , a blender , just sort of chops things .

Whereas with a water and peel , you're really kind of getting a smoosh which releases more of the like aromas and flavors and all those things .

So to try and help this blender along and get it to smoosh things a little more .

I'm gonna add some of that chili liquid , just push everything down a little guess .

Ok .

So at this point , you should be smelling some really wonderful things .

Um possibly having like a bit of like a chili cough as well .

Um So this is the kind of situation we're looking at here a much more pasty kind of look , which is great and now those of you who are familiar with this dish might be thinking .

Oh no , Marian forgot the turmeric .

No , I didn't I just don't like to put the turmeric in my blender because it makes my blender yellow and that annoys me O CD .

Um Alright , I'm just gonna add my turmeric in now now I'll come back to the curry paste a little later on let's talk about our chicken .

So you guys know I'm a legs and thighs girl .

Um I really need to get those t-shirts printed , don't I ?

Um Anyway , um I've got Chicken Marylands here or are they called Chicken Supremes as well ?

I'm not sure .

But anyway , Marylands is what we call them here in Australia .

And I'm just gonna cut them into more manageable pieces though .

I want a thigh piece and a drumstick piece .

So before we get started on cooking our curry , let's pay some respect to the historical uh story behind this dish .

This dish comes from Nanya cooking , which is , it's a very beautiful cuisine .

It has a mix of Chinese Malay and Indian influences .

It's one of my favorite cuisines to eat when I'm traveling in Malaysia and this dish in particular .

Um Apparently the story goes there was a Chinese chef on aboard a British ship .

Uh He discovered a beautiful Malay chicken curry decided to make it for his captain but didn't have a name for it .

So he just named it Capitan chicken .

So There you go .

That's the story .

Um If you have a different version of the story , I love how there's always different versions .

Let me know in the comments below .

Anyway , enough of the history , let's get cooking .

I wanna start off with a little bit of oil and now add your curry paste .

Now the reason you always wanna fry off your curry paste in a little bit of oil or fat at the beginning is so that we can kind of mellow out all those harsh , raw , you know , raw garlic , raw shallot kind of flavors .

Um and also to kind of heat up and get those spices releasing all of their lovely uh flavors and aromas .

Now , this only takes like a minute or so , but you'll , you'll see when your curry paste is ready because the oil that we added sort of starts to separate out of the curry paste .

You can see it sort of sizzling around the edges there .

So now I know that I'm good to go in with my chicken now , just give that chicken a really good mix .

So it's like coated in that paste and is just starting to color um from that heat .

Now , we're gonna go in with a few more aromatics here .

So these guys here are maru lime leaves .

Uh They add a really beautiful lime citrus flavor .

Again , these freeze really well and also they're really easy to grow .

So look that up if you plan on , you know , making a lot of Southeast Asian curries , but to get the best out of them , you want to really scrunch them up to kind of get their flavor and oil is releasing and throw them in .

Now , we've got the lemongrass sort of outer husk stalks that we saved from earlier and now we can go in with some coconut milk .

We also need a little bit of water here .

Now you wanna give your curry time to like get all those flavors in there making friends and also to get that chicken really nice and tender .

So I'm gonna give this about 30 minutes at a low simmer .

Now , currently , your kitchen should be smelling so beautifully spiced and amazing right now .

Um We just wanna do some final little finishing touches and our curry here .

So this final little bit of seasoning I think for any good curry is really essential .

So I'm just gonna taste the sauce .

Oh Wow .

That was like such a big , huge amazing flavor .

We do need a little bit of extra things here .

So I'm gonna sweeten this up just a touch with a little bit of sugar and then I kind of want a bit more of a kind of citrusy note here .

So I'm just gonna add in some lime juice .

It's always great to add lime juice at the end because the longer you kind of simmer your lime juice , the more more mellow out So this will give this a really nice fresh pop at the end .

I want some salt here as well .

OK ?

And now we should be looking good and let's get this out into a serving bowl .

Now , this is really beautiful served with some steamed rice or um some flaky roti .

Um But the important thing is let's get in here and try this chicken curry smelling so good .

You know what I always think is so magical about curries is you take all these huge flavors like garlic and ginger and garlic and then you make something that's so beautifully harmonious and literally like a little symphony kind of going on .

Ah , that is so good .

Hm .

Yum .

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