Malaysian Curry

~My mother is a wonderful cook with an extensive repertoire in Chinese dishes. Curry, however, is not one of her strengths. The curry I grew up with was yellow, came out of a can, and incorporated no other seasonings. While I love potatoes, my mother had for some reason decided to quarter large russets. Suffice to say, I spent much of my ignorant youth disdaining curry.  Fortunately, an old friend took me under her wing and introduced me to the delightful flavors of Malaysia. I also discovered that the secret to curry, is in the timing of the ingredients. Aromatics must be allowed to release their fragrant oils. Then curry powder/paste is immediately added to toast. Once the smell of chili and curry prickles your senses, you know you will have an enticing meal ahead.

Ingredients:

1 chicken thigh

½ lb shrimp- peeled and deveined

6 pieces small fried tofu- cubed
2 russet potatoes- cubed

8 pieces okra- sliced into 1" rounds (remove tops & ends)

1 medium onion- minced

1 shallot- minced

2 large garlic cloves- minced

1 tbsp fresh ginger- peeled & minced

1 scallion- minced

2 ¼ tbsp Madras curry powder

13.5oz can Chaokoh or Arroy brand coconut milk

1 cup chicken broth

salt

pepper

granulated garlic

cayenne

vegetable oil

Chicken Preparation:

1. Bone and remove all fat. Slice thinly.
2. Place chicken in a small bowl and lightly season with salt, pepper, granulated garlic, and cayenne. 
3. Mix thoroughly. Cover and refrigerate to marinate for at least 20min.

Cooking Directions:

1. In a large pot over low medium heat, cover surface lightly with oil.
2. Add shallots, ginger, garlic, and onion. Saute about 3min or until translucent.
3. Add 2 tbsp curry powder and stir for approximately 10 sec.  As soon as curry becomes toasted and aromatic, add coconut milk and chicken broth. Stir to mix thoroughly.
4. Add potatoes. Set on low heat, cover, and simmer for 15min.
5. In a separate pan set on medium high heat, lightly cover surface with oil.
6. Add scallions and shrimp. Toss thoroughly. Remove from heat and set aside.
7. Using the same pan, add chicken and ¼ tbsp curry powder. Toss thoroughly.
8. Add cooked chicken, shrimp, tofu, and okra to curry. Fold in and cover to simmer for 10min.
9. Serve with steamed jasmine rice.