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Malaysian chicken curry or Kari Ayam, is a dish made out of chicken usually the bony parts like ribs, wings, thighs and legs marinated in a spice blend of chillies, ginger, garlic, lemongrass, shallots, belachan and candlenuts cooked with coconut milk together with potatoes served with steamed rice or roti canai.
- 1 chicken (1.5 to 1.8 kg), cut into 12 to 16 pieces
- 4 potatoes, peeled, cut into chunks
- 2 stalks of lemongrass, bruised
- 1 large tomato, cut wedges (optional)
- 1 litre thick coconut milk
- Salt, sugar and chicken booster for taste
- 5 nos curry leaves
- 2 nos star anise
- 5 cm cinnamon stick
- Seasonings: salt, pepper, sugar to taste
For making Curry paste:
- 10 shallots, chopped
- 12 dried chilies, soaked in hot water for 5 minutes and chopped
- 5 red chilies, chopped
- 10 cloves of garlic, chopped
- a knob of ginger, chopped
- a knob of galangal, chopped
- a knob of turmeric, chopped
- 10 candle nuts or brazil nut, chopped
- 1 lemongrass, chopped (white part only)
- small piece of shrimp paste (belacan), toasted
- 4 tbsp of Malaysian chicken curry powder (Ayam or Babas brand or any)
- Cooking oil for sauteing
- In a pot, with medium heat, sautee curry paste spices till soften and oil separated. Add chicken and sautee chicken in the curry paste for about 5 minutes, add curry leaves, cinnamon stick and star anise.
- Add coconut milk and simmer for 30 minutes or until chicken are soft. Potatoes can be added after that and continue to simmer for a further 20 minutes.
- Add tomato wedges, and cook about 5 minutes more. Adjust seasoning to taste.
- Serve hot with rice, bread or roti canai.