TFC Chicken Curry

A good chicken curry can fix almost anything. For those not accustomed to spicy food, you need to understand the science behind why this darling dish is Asia’s most favourite. Almost every home has a well protected family recipe.

The chili that is used in the curry (or capsaicinoids in it) binds to the receptors in the lining of the mouth. This receptor registers pain from heat, creating sort of a burning feeling, resulting from the flow of calcium ions between the cells. This molecule has an electron poor area, which is attracted to the electron rich area of the receptor protein. Regular intake of  spicy food can deplete these receptors, enabling you to eat hotter chillies with the same effect. The burning sensation causes our body to release endorphins,  the natural painkillers, resulting in a feeling of happiness and well being.

Ingredients
• ½ chicken cut into moderate pieces
• 3 tablespoon of vegetable or cooking oil
• 1 cup of fresh coconut milk
• Some coriander leaves chopped roughly
• 2 Potatoes diced into big chunks
• 1 medium tomato, cut into quarters
• 1 cup water
• Whole spice
o 1-2 Star anise
o 3 cloves
o 1 cinnamon
o 2 cardamon
o 1 teaspoon fennel seeds
• Salt

Paste 1
• 6 garlic cloves
• 3.shallots (small red onions)
• 1” ginger
• 1 lemon grass ( peel the outer layer), slice them ( don't use the green more woody part at the top )
• ½” blue ginger/ galengga
• ¼” yellow ginger
• Water enough to blend the paste

Paste 2
• 2 – 3 tablespoon chicken curry powder
• 1 tablespoon plain Chili powder
• 2 candle nuts
• Water enough to blend the paste

Directions
• Blend paste 1 and 2. Set them aside.
• Place a heavy pot on medium flame and pour oil.
• Throw in the whole spice into the hot oil. Temper until spices releases fragrance.
• Next add paste 1 and cook till translucent and fragrant.
• Add the chicken and mix evenly till all the chicken pieces are coated with the paste.
• Add the tomato and a dash of salt. Let everything cook for just a few minutes.
• Now add paste 2, potatoes, and mix evenly.
• Turn the flame slower if needed and cover for 4 minutes. Keep watch, so that the paste doesn't burn but gently cooks with the chicken and the potatoes.
• At this point the chicken should start to release it’s juices into the paste and lighten it a bit.
• Add sufficient hot or warm water to the curry to the consistency that you wanted. Still keep it thick so that you can add the coconut milk last.
• Let everything simmer till the potatoes are perfectly cooked.
• Lastly add the coconut milk and let it come to a simmer.
• Taste and adjust salt.
• Lastly add the coriander leaves and turn off the flame.

Notes: Serve with white rice, noodles, flat bread or toast. Goes well with a fresh cucumber and pineapple salad on the side.