Kari ayam
Kari ayam, from above
Non vegMalaysia

Kari ayam

Malaysian chicken curry with potatoes, curry leaves and coconut milk. Bread dipping mandatory.

60 minTime
42 gProtein each
mediumSpice
Curry, Malaysian style1 chapter · 1 min read

Make it your way

Grandma's wayCurry leaves, star anise, potatoes.
The original
558kcalsame
42 gproteinsame
5 gfibresame
60minutessame

Kari ayam.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Chicken, curry cut (bone in chicken, small pieces)bone in pieces
Potato3, halved
Onion2, sliced
Garlic6 cloves
Ginger2.5 cm
Lemongrass1 stalk, bruised
Curry leaves2 sprigs
Whole spices1 star anise, 1 cinnamon stick, 3 cloves, 3 cardamom
Kashmiri chilli powder1 tbsp
Coriander powder (ground coriander)1½ tbsp
Cumin powder (ground cumin)1 tsp
Fennel seeds1 tsp, ground
Turmeric (ground turmeric)1 tsp
Thin coconut milk1¼ cups
Thick coconut milk⅔ cup
Cooking oil (vegetable oil)2 tbsp
Saltto taste
Water1¼ cups

Method

5 steps
  1. 1Make a paste of all spice powders with a little water.
  2. 2Fry whole spices, curry leaves, lemongrass and onion in oil until golden, then garlic and ginger.
  3. 3Add the spice paste and fry until the oil separates.
  4. 4Add chicken and potatoes, then thin coconut milk and water. Simmer until chicken is cooked through and potatoes are tender.
  5. 5Stir in thick coconut milk and salt, simmer 2 minutes.
Serve it like this

Serve in a deep bowl with potatoes showing, curry leaves on top, with roti canai, bread or steamed rice.

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Make it a meal

What goes with Kari ayam: a bread or rice, a side, something to drink and something sweet.

Bread or rice Roti jala30 min
Bread or rice Nasi lemak75 min
On the side Sambal kangkung15 min
On the side Coconut chutney10 min
To drink Teh tarik10 min
Something sweet Kuih lapis90 min
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