Cook Time :25 Min | Servings : 2 persons

Kari Ayam / Malaysian Curry Chicken

When I went to meet my friend in Chicago, we had been to Penang Restaurant for dinner. I never have been to any Malaysian restaurant before but N does many times, since his parents lived in Malaysia for quite a long time.
They all suggested me Roti Canai with the Chicken curry. I very much fell in love with those after having them. Hence I added it to my priority recipes list to prepare at home. The roti canai tasted much like our Ceylon parota but very thin and the chicken curry is different from what we cook. It’s not too much loaded with spicy aroma though it had all the spices we use. I noticed they add coconut milk instead of ground coconut and also the curry gets rich yellow color coz of lot of turmeric.

I read that home made curry masala gives the authentic taste to the Kari Ayam. In search for the recipes I found a tasty chicken curry from here, since I didn’t have Malaysian Chicken Curry powder, I planned to make it at home and got the recipe from here.

Kari Ayam / Malaysian Curry Chicken

It was worth the effort, we loved this chicken curry. The addition of coconut milk makes it milder and with the fresh ground curry masala, it tasted heavenly with Parotas. Enjoy this Malaysian Chicken curry as much as we did !!

Ingredients :
Chicken 2 lb
Potatoes 2 nos
Oil 3 tbsp
Coconut Milk 1 cup thick + 1 cup thin
Salt to taste
Red Chili Powder 1-2 tbsp
Malaysian Curry Powder 5 tbsp
To Grind Paste:
Onion 2 no ( Medium )
Garlic 8 nos
Ginger 1 inch
For Curry Powder:
Coriander Seed 6 tbsp
Cumin Seed 2 tbsp
Fennel Seed 2 tbsp
Fenugreek Seed 2 tbsp
Pepper 2 tbsp
Cinnamon 3 inch
Rice 2 tbsp
Cardamom 1 tsp
Red Chili 5 nos
Cloves 4 nos
Star Anise 1 no
Turmeric 5 tbsp
  1. Step 1

    Cut the chicken into small pieces. Peel the potato skin cube them and place it in water. Grind onion, garlic and ginger to a fine paste. Dry roast the items given in ” Curry Powder” and when cold grind it to a fine powder. Mix the curry powder, chili powder and water -2-3 tbsp and mix it to a fine paste.

  2. Step 2

    In a non-stick pan add oil and add the wet ground paste. Fry till the raw smell leaves and oil separates. Add the curry paste and fry till the oil separates. Add chicken and mix well to coat the chicken with the masala.

  3. Step 3

    Add the coconut milk, salt and stir well. Cook in medium-high until the chicken is cooked and the oil floats on the gravy. Add the cubed potatoes and cook for another 10 min.

Tips :
  • Fry masala in the oil until the raw smell leaves to get the tasty chicken curry.

(*) Serve with Roti Canai, Chapathi, Parotta or White Rice.