Classic Malaysian Chicken Curry

1.Prepare the curry paste: Drain the soaked dried chilies and roughly chop them along with the fresh red chilies, garlic, shallots, ginger, galangal (if using), and lemongrass.

2.In a blender or food processor, combine the chopped ingredients with turmeric powder, coriander powder, cumin powder, curry powder, and 2 tablespoons cooking oil. Blend until a smooth paste forms. Add a little water if necessary to help blend.

3.Heat 2 tablespoons vegetable oil in a large pot or deep skillet over medium heat. Add the sliced onions and sauté until translucent and soft, about 5 minutes.

4.Add the prepared curry paste to the pot and fry, stirring frequently, for about 5-7 minutes until fragrant and the oil starts to separate from the paste.

5.Add the chicken pieces to the pot and stir to coat them evenly with the curry paste. Cook for 5 minutes, allowing the chicken to brown slightly.

6.Pour in the coconut milk and water (or chicken stock), stirring to combine. Bring the mixture to a gentle simmer.

7.Add the potato chunks, tamarind paste (or lime juice), and sugar. Stir well and cover the pot. Let the curry simmer gently for 30-40 minutes, stirring occasionally, until the chicken is tender and the potatoes are cooked through.

8.Season the curry with salt to taste. Adjust the balance of sourness and sweetness by adding more tamarind or sugar if desired.

9.Remove from heat and let the curry rest for a few minutes to allow flavors to meld.

10.Serve hot, garnished with fresh cilantro leaves, accompanied by steamed jasmine rice or roti for a complete meal.