Nasi Lemak is said to be the traditional food in Malaysia, but I dont like anchovies and hence made this unusual Malaysian curry to spice things up. This curry is a real mix of cultures and flavors that work beautifully with each other.
For the Spice paste
1 tsp brown mustard seeds soaked in water for 5 minutes
2 stalks of lemon grass (outer layer removed)
2 tablespoon grated ginger
2 1/2 tsp turmeric
6-7 fresh green chillies [ Adjust according to your spice levels]
2 pounds chicken thighs
4 cloves garlic sliced
2 onions cut in quarters
2-3 tablespoon shredded ginger
2 large potatoes, peeled and chopped into chunks
1 tsp salt
1 tbsp soy sauce
2 tbsp brown sugar
1/3 cup white vinegar
2 cups of water
4 tablespooon vegetable oil
1. Put all the spice paste ingredients into a blender with a little oil and blend until it becomes a smooth paste.
2. Heat about 2 tbsp of oil in a pan and stir fry the onions, garlic, ginger and chillies for 2 minutes over high heat.Drain and set aside.
3. In a large pan, heat 2 tbsp of oil and add the spice paste. Cook for 5 minutes so all the flavours come out. Then add the chicken, potatoes, salt and soy sauce and mix together. Cook for another 5 minutes. Add the sugar, vinegar and water bring to the boil then leave to simmer uncovered for 30 minutes on a low heat. Keep stirring in between to make sure it doesn’t stick.
4. Once the chicken has cooked the sauce should be quite thick and the potatoes cooked through. If not, keep cooking until they have all cooked adding a little more water if need be. Lastly add the fried onions, garlic, ginger and chillies you cooked earlier and stir in.
Serve this curry with plain steamed rice or roti!