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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.
When I see corn fritters on a cafe menu, odds are that's what I'm ordering. They're often presented in a golden stack with salad greens and a dipping sauce, and crowned with a perfectly poached egg.
As for making them at home, the good news is that they require few ingredients and are hard to get wrong. As delicious as they are eaten simply with an egg or a smear of avocado, it's easy to elevate them to special meal status by adding extra ingredients and sides. One ingredient I include in my corn fritter recipe that you might not find at your local Cafe is amaranth grain. It gives the fritters a gorgeous texture - crunchy and golden on the outside while still being light and fluffy. Amaranth also gives the fritters extra nutrition and heartiness. Try making these corn fritters the next time you're enjoying a go-slow weekend morning. They're truly delicious! |
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