Malaysian•comfort

Malaysian Chicken Curry (Kari Ayam)

Malaysian Chicken Curry is a popular traditional Malaysian curry made with an aromatic spice paste, potato and coconut milk.

Ingredients

3 tbsp extra virgin olive oil
1 kg skinless and boneless chicken breasts (or thighs, trimmed and cut into 3cm cubes)
5 medium potatoes (cut into wedges)
2 medium tomatoes (diced into 1 inch pieces)
400 ml gluten free coconut milk
3 tbsp gluten free light soy sauce (or salt to taste)
12 curry leaves
1 star anise
5 clove 5 cloves
1 cinnamon stick
2 tsp stevia
steamed basmati rice (to serve)
3 clove Garlic cloves
1 small brown onion (cut into wedges)
6 long fresh red chillies (deseeded and cut into 1 inch pieces)
2 small fresh red chillies (deseeded, optional)
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp ground fennel seeds
2 tbsp extra virgin olive oil

1
Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.
2
Heat up a non-stick wok with 3 tablespoons of extra virgin olive oil, add the spice paste, truss tomato, curry leaves, cloves, star anise and cinnamon stick, and stir-fry for 5 minutes or until aromatic on medium heat.
3
Add the chicken and potatoes, stir-fry for 5 minutes on medium to high heat. Then add the coconut milk, gluten free light soy sauce and stevia to the curry and stir and mix well. Bring to a boil, then cover with lid and turn the heat to low and simmer lightly for 30 minutes or until potatoes are soft.
4
Serve with steamed basmati rice.