Malaysian Chicken and Potato Curry (Kari Ayam)

Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sear them for 3-4 minutes until lightly browned on all sides. Remove the chicken from the pot and set aside.

Reduce the heat to medium. Add 2 tablespoons of Malaysian curry powder to the pot and stir constantly for 1 minute until fragrant. This toasts the spices and deepens their flavor.

Pour in 1 cup of full-fat coconut milk and 1.5 cups of water. Stir well to combine, scraping up any browned bits from the bottom of the pot.

Add the seared chicken pieces and the 2 medium potatoes, cut into 1-inch cubes, to the pot. Stir to ensure everything is submerged in the liquid.

Bring the curry to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes. The potatoes should be tender when pierced with a fork, and the chicken should be cooked through.

Stir in 1 teaspoon of salt and 0.5 teaspoon of sugar. Taste and adjust seasoning if necessary. Serve hot with steamed rice.