kari ayam

Curry chicken varies around the world. This easy curry chicken recipe consists of a splash of coconut milk making it creamy and delicious. Usually served with rice but is also delicious eaten with bread.

Malaysian Curry Chicken

chicken meat

curry powder

tbsp light soy sauce

chilli peppers (dried)

candlenut(s)

garlic clove(s)

shallot(s)

cm ginger

tbsp oil

water

potatoes

lemongrass stalk(s)

yellow onion(s)

curry leaves stalk(s)

300 ml coconut milk

salt

sugar

Marinate chicken meat with curry powder and soy sauce for 15 minutes.

Soak dried chillies until soft and remove the membranes to reduce the spiciness. Blend candlenuts, garlic, shallots, ginger and dried chillies with curry powder.

Heat oil in a pot over medium heat. Add blended chilli paste and cook until fragrant.

Add chicken meat and mix well. Cook until the dish is slightly dry. Add water and cook over high heat.

Add potatoes, onions, lemongrass and curry leaves. Once it boils, lower the heat and allow to simmer for 30 to 40 minutes.

Add coconut milk and cook at high heat again. Once it boils, lower the heat. Add salt and sugar to taste.

https://www.youtube.com/embed/BVjHqQiFYFw

Kari ayam is a great way to mix up your curry repertoire. It&#x27;s kind of like Indian but not really. What it is is sure to please.

kari ayam - malaysian curry chicken

chicken

star anise

cinnamon bark ((cassia))

potatoes (coarsely chopped (yukon gold works well))

lemongrass

curry leaves

tbsp fish sauce

coconut milk

tbsp neutral oil ((e.g. vegetable or corn oil))

shallots

garlic

ginger root

tbsp malaysian curry powder

0-2 tsp kashmiri chili powder (depending

Combine the shallots, ginger, garlic, Malaysian curry powder, kashmiri chili powder and oil in a blender.

Add a couple tablespoons of water. Puree. If it won&#x27;t go add more water a tablespoon at a time until it does. In my blender it takes around 5 tablespoons of water. Every blender is different.

Make the curry paste

Cook the potatoes in salted water until just barely done. They will cook a little longer in the curry. Reserve one cup of the cooking water. Set the potatoes aside.

Cook your potatoes

Heat the remaining 4 tablespoons of oil in a pot large enough to hold the final curry over medium low heat. When the oil is hot add the cinnamon and star anise. Let cook for 15-20 seconds.

Add the curry paste. Cook the curry paste, stirring occasionally, until the oil separates. Cook another two or three minutes after that. This should take about 10 minutes total. You don&#x27;t want to skip this. Frying the paste cooks the raw spice flavour out. Smooths the flavours out.

Add the chicken and stir to combine. Cook for a minute or two. You aren&#x27;t trying to brown the chicken here.

Add 1/2 cup of the reserved potato cooking water. Stir, scraping up any bits on the bottom until it&#x27;s pretty well combined.

Add the coconut milk, fish sauce and curry leaves. Stir to combine.

Slip in the lemongrass stalk and bring to a simmer. Cover. Cook for 20 minutes.

Add the potatoes. Stir to combine and simmer until the chicken is done. This takes another 10-15 minutes.

Serve with jasmine rice and a flat bread like roti or parathas.

Malaysian curry chicken

Hi 
I’m a Malaysian and lives in uk Hertfordshire .. your recipe is good. I’ve done mine today. Didn’t put too much curry powder just incase it’s too spicy ! I don’t or shall I say can’t take too spicy !!! 
Thank you. X

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Top 2 kari ayam recipes from across the web

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Malaysian Curry Chicken

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