During a visit to Chicago, we had dinner at a Malaysian restaurant where I tried Roti Canai with chicken curry for the first time. I immediately fell in love with the combination and added it to my list of recipes to recreate at home.
Roti Canai reminded me a little of Ceylon parotta, but much thinner and lighter. The chicken curry was also quite different from the South Indian curries I usually make. Although it uses many familiar spices, the flavor is milder and more balanced. Coconut milk gives the curry richness, while turmeric gives it its beautiful golden-yellow color.
I had read that freshly prepared Malaysian curry powder gives Kari Ayam a more authentic flavor. I adapted the chicken curry from this recipe, and since I didn’t have Malaysian curry powder, I made my own using a recipe inspired by this Malaysian curry powder recipe.
It was definitely worth the extra effort. The coconut milk makes the curry smooth and mildly rich, while the freshly ground curry powder gives it a wonderful aroma. We especially loved it with parotta.
Kari Ayam / Malaysian Curry Chicken
Recipe Details
Chicken Curry
Malaysian
Sashi
25 minutes
2
Ingredients
For the Chicken Curry
- Chicken – 2 lb, cut into small pieces
- Potatoes – 2, peeled and cubed
- Oil – 3 tbsp
To Grind
- Onions – 2 medium
- Garlic – 8 cloves
- Ginger – 1-inch piece
For the Curry Paste
- Homemade Malaysian curry powder – 5 tbsp
- Red chili powder – 1–2 tbsp
- Water – 2–3 tbsp
For the Gravy
- Thin coconut milk – 1 cup
- Thick coconut milk – 1 cup
- Salt – to taste
For Homemade Malaysian Curry Powder
- Coriander seeds – 6 tbsp
- Cumin seeds – 2 tbsp
- Fennel seeds – 2 tbsp
- Fenugreek seeds – 2 tbsp
- Black pepper – 2 tbsp
- Cinnamon – 3-inch piece
- Rice – 2 tbsp
- Cardamom – 1 tsp
- Dried red chilies – 5
- Cloves – 4
- Star anise – 1
- Turmeric powder – 5 tbsp
This curry powder recipe makes more than you need for one batch. Use 5 tablespoons for the curry and store the remaining powder in an airtight container.
Preparation
- Clean the chicken and cut it into small pieces.
- Peel the potatoes, cut them into cubes, and keep them submerged in water until needed to prevent discoloration.
- Grind the onions, garlic, and ginger into a smooth paste. Keep aside.
- Dry-roast the coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, black pepper, cinnamon, rice, cardamom, dried red chilies, cloves, and star anise until aromatic.
- Allow the roasted spices to cool completely. Add the turmeric powder and grind everything into a fine curry powder.
- Measure 5 tablespoons of the prepared Malaysian curry powder.
- Combine the curry powder, red chili powder, and 2–3 tablespoons water to make a thick curry paste.
Cooking Instructions
- Heat the oil in a non-stick or heavy-bottomed pan over medium heat.
- Add the ground onion, garlic, and ginger paste.
- Fry until the raw aroma disappears and the oil begins to separate from the paste.
- Add the prepared curry paste and continue frying over medium-low heat until the raw spice aroma disappears and the oil begins to separate again. Stir frequently to prevent the masala from burning.
- Add the chicken pieces and mix well until they are evenly coated with the curry masala.
- Add the thin coconut milk and salt. Mix well.
- Cook over medium heat until the chicken is nearly cooked through.
- Add the cubed potatoes and continue cooking for about 10 minutes, or until the potatoes are tender and the chicken is completely cooked.
- Add the thick coconut milk and mix gently.
- Simmer briefly until the curry is heated through and reaches your preferred consistency. Avoid boiling vigorously after adding the thick coconut milk.
- Remove from the heat once the curry is rich, aromatic, and the oil begins to appear on the surface.
Tips
Fry the Masala Well: Take enough time to fry both the onion-ginger-garlic paste and curry paste until their raw aroma disappears. This makes a noticeable difference in the finished curry.
Homemade Curry Powder: Freshly roasted and ground Malaysian curry powder gives the curry a deeper aroma and more distinctive flavor.
Coconut Milk: Use thin coconut milk during cooking and add the thicker coconut milk toward the end for a richer, smoother gravy.
Potatoes: Cut the potatoes into small, even cubes so they cook quickly and evenly.
Spice Level: Adjust the red chili powder according to your taste.
Serving Suggestion
Serve Kari Ayam hot with Roti Canai, chapati, parotta, steamed white rice, or other flatbreads.
Recipe Source: Chicken curry adapted from MalaysianFood.net, with curry powder inspired by this recipe.
Leave a Reply