Malaysian Chicken Curry (Kari Ayam)
This rich and flavorful Malaysian Chicken Curry is made from scratch with a fragrant spice paste, bone-in chicken, and tender potatoes simmered in coconut milk. Comforting and beginner-friendly!
- Prep time
- 25 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp black peppercorns
- 4 dried red chilies (cut into 1-inch pieces)
- 1/2 cup warm water (for soaking dried chilies)
- 4 fresh red chilies (cut into 1-inch pieces)
- 1/2 cup diced yellow onion (or 6 small Asian shallots)
- 5 garlic cloves (peeled)
- 1 inch fresh ginger (or galangal)
- 1 inch fresh turmeric (or 2 tsp ground turmeric)
- 2 stalk lemongrass (white parts only, sliced)
- 3 candlenuts (or macadamia nuts)
- 1/4 cup cooking oil (plus more as needed)
- 1 cinnamon stick
- 2 star anise
- 3 whole cloves
- 4 cardamom pods
- 1 cup coconut milk
- 1 cup water
- 11/2 lb chicken (bone-in, cut into large pieces)
- 3 yellow potatoes (peeled and cut into large cubes)
- 2 tbsp sugar
- 2 tsp salt
- 8-10 curry leaves (optional)
- Fresh cilantro and sliced red chili for garnish
- Rice, roti jala or white bread
Instructions
- 1
Place the dried red chilies in a bowl with ½ cup of warm water. Let them soak for 15 minutes to soften.
- 2
In a dry pan over low to medium heat, toast the coriander seeds, cumin seeds, fennel seeds, and black peppercorns for 4–5 minutes, or until fragrant. Transfer to a spice grinder or food processor and blend until finely ground.
- 3
Add soaked dried chilies (with soaking water), fresh red chilies, onion or shallots, garlic, ginger, turmeric, lemongrass, and candlenuts to the ground spices. Blend until smooth, adding a splash of water or oil if needed.
- 4
In a wok or large pan, heat ¼ cup of oil over medium heat. Add the spice paste and cook for about 10 minutes, stirring frequently, until it darkens slightly and oil separates from the paste.
- 5
Stir in the cinnamon stick, star anise, cloves, and cardamom pods. Add coconut milk and water; stir to combine.
- 6
Add the chicken pieces to the curry and cook over medium-high heat for 5 minutes.
- 7
Stir in potatoes, sugar, salt, and curry leaves (if using). Simmer partially covered for 15 minutes, then uncover and continue simmering for an additional 5 minutes, until the curry has thickened and the potatoes are tender.
- 8
Garnish with cilantro and red chili. Serve hot with rice, roti jala, or plain white bread.