Malaysian Chicken Curry (Kari Ayam)

One of Malaysia’s favourite dishes, chicken curry. Dude’s mom recommended curry paste and method. Prepared using new and old school methods.

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** CHAPTERS **
0:00 – Introduction
0:13 – Backstory
0:54 – Curry paste
2:09 – Marinate chicken
3:03 – Prepare other ingredients
6:25 – Brown chicken
7:41 – Add paste
8:38 – Add other ingredients
11:00 – Start simmer
11:13 – Remove unneeded ingredients
13:07 – thetaste
14:50 – Flo’s thoughts

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This malaysian curry chicken is super Rich and fragrant and flavorful imagine All this curry goodness soaking into Rice for the perfect bite oh so good hey Everyone i’m flo dude is behind the Camera and we’re all about simple food Simple faith we’re making malaysian Curry chicken today and one of the Things about malaysian food for me is That so many of the dishes seem Just overly spicy for me And my son said to dude this morning About how malaysian food was not really One of his favorites to his horror But it he confessed that it’s because a Lot of it is spicy and he can’t handle a Lot of the heat so one of the ways that We try to mitigate the spiciness Is to make it at home and let me show You how we’re going to do that today i Have four thighs and four drumsticks Here and we’re just going to marinate it In this paste now i have another curry Recipe for malaysian chicken curry On the channel and i use just the paste And this paste is still great my Mother-in-law Introduced this paste to us she used to Bring it back from malaysia and we Really do enjoy it but it is really Spicy so you’re still going to get a Really good malaysian curry chicken if You just use the paste follow the Instructions on the back

And But there’s usually a pool of Red Chili oil that floats to the top and if You skim most of that you’ll take away a Lot of the spiciness but what we’re Going to do today is use only half a Pack Of this so that it is somewhat spicy but Not completely and then we’re going to Add some more ingredients to increase The flavor profile without the spiciness Okay so half the paste I’m just eyeballing wow do you see all That oil up top i sure do dude I’m i’m gonna try to mix that up a Little bit So instead of like pouring out all that Oil i’m just gonna try to spoon Some of the paste in here You know even from here that aroma oh so Rich So good this paste is really delicious You know they make so many pastes that Are so good these days that there’s no Need to make It from scratch but It’s a lot of work to make it from Scratch Yeah you know guys when straight up Malaysians don’t bother with making it From scratch you just go straight to Pace You’re onto something that’s right i’m

Just gonna mix this into the chicken and Let it marinate while i prepare the rest Of the ingredients And you can just package up the Paste the remaining paste and use it for Next time I’m just going to set it aside and let It do its thing while i prepare the Remaining ingredients It doesn’t have to be long I have two shallots that i’m just going To chop up You can use a food processor If you like to chop up the ingredients But i’m going to use my mortar and Pestle today to kind of grind it all Into a paste I just have a little mortar and pestle So hopefully everything will fit in here And four cloves of garlic that i’m going To mince Adding in the garlic And we’ll need a thumb-sized piece of Ginger Don’t forget to give us a thumbs up you Guys i don’t know what’s going on with These uh Thumbs up Pieces of ginger i’ve been getting Anyways i’ve peeled this one if you’re Not gonna peel your ginger just make Sure that you Wash it really well and this thumb size Is probably about half an ounce

We want about a tablespoon of grated Ginger Okay and we’re just going to pound this Into a paste And if you don’t want to do this part You don’t have to You can just um add this to your Marinade and continue on with the recipe But i don’t want the little pieces of Shallot and Garlic and ginger i want it to actually Be a paste Totally up to you I wonder what your mom would think of This Going old school she’d probably like why Don’t you just stick it in a food Processor And so this is maybe about 10 minutes of Pounding and grinding and it doesn’t Look like much but i think a lot of it Is pulverized enough anyways that’s as Far as i can go because you all know i Can’t be bothered with a whole lot But we’re gonna get the gist of it right Here have two stalks of lemongrass and With lemongrass we’re only using like The bottom Maybe third of the lemongrass stalk And i’ve already taken off the harder Layers on the outside i’m just going to Give this a trim So i know in a lot of curry paste The lemongrass is also

Pounded and into a paste which i’m not Doing but i am going to bruise them so That i can remove them easily i also Find that lemongrass often can get stuck In your teeth and so I prefer to just bruise them for the Flavor [Music] I have about a pound of potatoes here I’m just going to Cut these in half if you have bigger Potatoes just cut them into bite-size Pieces I’m also using a cinnamon stick And a two Star nice I’m just putting them into a Disposable tea bag i also have these two Pieces of lemongrass that Flew out when i was banging so i’m just Going to throw that in there as well And just fold it over so that i don’t Have to pick these out But it still infuses into the curry And i can just take the pack out when I’m done i’m using my four and a half Quart Dutch oven Put it on a medium heat And heat that up so last week i had used This size to make my hot and sour soup And it Didn’t fit so i had to pull out a larger Pot

To transfer it into so i can finish the Recipe but I’m pretty sure the chicken is gonna fit In here Okay two tablespoons of oil just using Vegetable oil Two And we’re just gonna make sure it heats Up well And we’re gonna brown our chicken Bring my chicken in Skin side down I can Okay make sure to scrape up all the Marinade also the paste Add that Make sure to add the paste that you made As well After one side is brown takes about two To three minutes flip them over Try to brown the pieces that haven’t Been browned yet and i like to use the Bone in skin on chicken because it will Give the curry so much more flavor but If you want to use a boneless skinless You can absolutely do that It just won’t be as super flavorful Okay adding half a cup of chicken stock And i might need more actually you want To be able to cover everything See if you can scrape some of the stuff Off the bottom [Music] Also adding a

Can of coconut milk Don’t leave any of that coconut cream Behind We still have to add our Lemongrass Okay adding potatoes Just moving things around to see if i Can get It all submerged Okay adding another half a cup of Chicken broth So That’s a full cup of chicken broth Well that’s better And that will do Okay until this is like just covered We’re going to put our spices in Forget those And i am also going to throw in Five Lime leaves if you can find them they Are so super fragrant and it will add Something extra to your curry I learned this from a malaysian pastor Friend who one day invited us over for Dinner and oh my goodness the lime Leaves Just oh i can smell it from just putting It in and it’s just oh so fragrant They made it next level It totally did so i’m totally excited About adding them here and i was so Happy to see them in the store so it Came in a bag like this like that’s a

Lot of lime leaves and i got it for like Less than four bucks like 360 And i found that you can freeze these so Just clean them stick them in a airtight Container or Sealed bag you might want to double bag Them because apparently they let off so Much fragrance that it could contaminate The rest of your freezer with their Smell so make sure that you clean them Well see them well seal them well before You freeze them okay i’m not comfortable With the fact that it’s not Covering all the potatoes And the chicken so i’m going to add some More water Yeah it’s another cup so that’s two cups And you know what what we can do in the End is always reduce it by letting it Simmer Away some of the liquid So Now we’re going to bring this to a Simmer Cover it And we’re going to let it cook On low For an hour All right it’s been an hour simmering on The stove it smells so amazing Oh my lanta check it out I’m gonna fish out some of the Items Okay i’m just fishing out the tea bag

Actually it’s good right you don’t have To fish out all the little pieces of Star nice that breaks up when you’re oh Yeah good like cooking it I hate biting into them All right okay i’m also going to remove These lime leaves All right all the lime leaves have been Removed I can also take out The lemongrass Maybe i’ll just move them to the side my Little bowl is not big enough all right So This recipe it really is just a Kind of a hybrid of you know you’re not Just using the pack of paste which you Can do for sure and still get a really Good curry or you can enhance it a Little bit and change it up a little bit So that you’re kind of making some from Scratch but you’re not doing the whole Entire recipe from scratch All right we’re gonna Scoop some out for dude Well before which i want to mention see All this like Oil here that’s floated to the top So you can skim all of this if you want To make it less spicy they say that a Good curry is when the curry is kind of Thick underneath And the oil floats on top so look at all That

Should i just leave it i wasn’t prepared To actually skim it And i’ll give him a couple potatoes This is great over rice but you can also Eat it with like Chapati or roti or Any kind of flatbread All right are you all ready for oh yes The taste So good huh Must have curry chicken Curry malaysian curry uh Is one of those things i grew up with And I guess took for granted and When you get older and then you Appreciate Those Nostalgic dishes and this is definitely One of them so Thanks mom for all the times you made it You shouldn’t be eating this on its own You can of course but you need that rice You need whatever starches to go with it To sop off all that lovely Curry Sauce I’m not usually a fan of chicken skin Usually but the browning oh So good all right [Music] This malaysian boy is in heaven So good that chicken is Flavorful it’s tender it doesn’t have

That More intense spice It has all the flavor and just enough Spice for us anyways so you can gauge it And make it your own and your level of Comfort of spice but for us and my son i Think it’ll do well equal opportunity uh Curry taster here with the potatoes [Music] Melt in your mouth and the lime leaves The fragrance is like It’s more layered it’s more complex Malaysians southeast asians you know how To do flavors right [Music] Meow so good i love all sorts of curry And this one is no different It is comforting and especially on these Cold rainy days that we endure a lot of In fall and winter this is just perfect For more homestyle malaysian recipes Check it out i will see you over there