coconut chicken curry

There's at least one curry of some variety in almost everyone's recipe repertoire, and we all have a favourite. Yours might be Butter Chicken, Lamb Massaman, Thai Green Curry, Dahl  Makhani or Vegetable Korma. As hesitant as I am to pick a favourite, the one that generally stays at the top of my pile is Malaysian style Coconut Chicken Curry.

A melding of Malaysian and Indian influences, the signature elements of a Malaysian Coconut Chicken Curry - aka Gulai Ayam -   include a coconut base, chicken still on the bone and in pieces generally left larger than other cuisines’ curries, the inclusion of potato and a rich gravy that is slightly sweet and usually fiery (think Laksa broth- spicy, sweetish and coconutty is a heavenly combo).

Here's my go-to take on Malaysian Chicken Curry. I've recently started adding a little lemon myrtle in place of lemongrass to put an antipodean stamp on it, and it's a lovely addition.

I tend to use boneless thighs cut into 3. If you want to use bone-in, go ahead. You may need to add an extra 5-10 minutes cooking time. 
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