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Classic Chicken Curry (Kari Ayam) Recipe

Classic Chicken Curry (Kari Ayam) Recipe

Classic Chicken Curry (Kari Ayam) Recipe

This curry, though influenced by Indian cuisine, uses spices that have been toned down and reflects more the Malay taste. Hence, it is not as strong and pungent as an Indian curry. This recipe also works well with beef.

Ingredients :

    • 3 tablespoons oil
    • 1 shallot, sliced
    • 1 clove garlic, sliced
    • 3 cloves
    • 1 star anise pod
    • 1 medium cinnamon stick
    • 3 cardamom pods
    • 4–5 curry leaves
    • 1 large potato, peeled and cut into 8 wedges
    • 1⅔ cups (400 ml) thin coconut milk
    • 500 g (8 oz) chicken pieces cut into 8–10 pieces, washed and rubbed in salt
    • 1 tomato, sliced into 4 wedges
    • 1½ teaspoons salt

Spice Paste :

    • 1-cm (½-in) ginger
    • 2 cloves garlic
    • 1 candlenut or macadamia nut
    • 3 shallots
    • 1 teaspoon chilli powder
    • 1 tablespoon curry powder

Method :

    1. Make the Spice Paste by grinding all the ingredients into a fine paste in a mortar or blender, adding a little water if necessary to keep the blades turning.
    2. Heat the oil in a saucepan over medium heat. Fry the sliced shallot and garlic until fragrant. Then add the cloves, star anise, cinnamon stick, cardamom and curry leaves. Stir to mix well, then add the Spice Paste and fry for 2 minutes.
    3. Add the potato wedges. Pour in the coconut milk. Bring to a boil, stirring constantly.
    4. Add the chicken pieces and simmer for 10 minutes or until cooked. Add the tomato and salt. Remove from the heat. Serve with rice and other dishes.

Serves 4–6
Preparation time : 10 mins
Cooking time : 25 mins

See also Malaysia Cooking “Festive Chicken Kurma Recipe”