Kari Ayam

Kari Ayam (Malaysian Chicken Curry)

A fragrant, medium-spicy Malaysian curry where chicken and potatoes simmer in a coconut-rich gravy built from a fried aromatic paste and bloomed curry spices. Served with steamed rice, it is a weeknight staple across Malaysia.

Prep

25 min

Cook

55 min

Total

80 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •800 g (1¾ lb) chicken pieces (bone-in, skin-on thighs and drumsticks), cut into serving pieces; substitute boneless thighs if preferred
• •300 g (10½ oz) potatoes, peeled and cut into quarters
• •200 ml (7 fl oz) coconut milk, full-fat, from a can
• •150 ml (5 fl oz) water or chicken stock, as needed to thin
• •60 ml (4 tbsp) cooking oil, vegetable or coconut oil
• •100 g (3½ oz) shallots, about 8–10 small; peeled and roughly chopped
• •4 cloves garlic, peeled
• •30 g (1 oz) fresh ginger, peeled and sliced (about a 4 cm / 1½ inch knob)
• •1 stalk lemongrass, tender part only, bruised; optional
• •30 g (1 oz) Malaysian meat curry powder, or a mix of 2 tbsp meat curry powder and 1 tbsp chilli powder
• •1 tsp ground turmeric
• •1 tsp ground coriander
• •1 tsp ground cumin
• •15 g (½ oz) fresh curry leaves, about 2 sprigs; substitute 1 tsp dried curry leaves if unavailable
• •2 tsp salt, or to taste
• •1 tsp sugar, optional, to balance
• •1 tbsp tamarind paste, optional, dissolved in 2 tbsp water and strained

Steps

1. 1 Blend the shallots, garlic and ginger with 2–3 tablespoons of water to a smooth paste. Set aside.
2. 2 Heat the oil in a heavy pot or Dutch oven over medium heat. Add the curry leaves and lemongrass (if using) and fry for 30 seconds until fragrant.
3. 3 Add the blended paste and fry, stirring often, for 8–10 minutes until the oil separates and the paste darkens slightly.
4. 4 Mix the curry powder, turmeric, coriander and cumin with 1 tablespoon of water to form a slurry. Add to the pot and fry for 2 minutes, stirring constantly, until the raw spice smell disappears.
5. 5 Add the chicken pieces and stir to coat in the paste. Cook for 5 minutes, turning, until the chicken is sealed on all sides.
6. 6 Add the potatoes, salt, sugar and tamarind water (if using). Stir well.
7. 7 Pour in the water or stock. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
8. 8 Add the coconut milk and stir gently. Simmer uncovered for a further 15–20 minutes, until the chicken is cooked through and the potatoes are tender.
9. 9 Doneness cue: the thickest part of a chicken thigh must reach an internal temperature of 75°C (167°F) and run clear when pierced; a knife should slide easily into a potato with no resistance.
10. 10 Taste and adjust salt. The gravy should be medium-thick; if too thick, add a splash of water. Serve hot with steamed rice.