Malaysian Chicken Curry Recipe: Your New Comfort Food
- cheekychillicooks
- Feb 24
- 3 min read
When it comes to soothing curries, every culture has its version, and Malaysia's Chicken Curry (Kari Ayam) is my absolute go-to. It takes me back to comforting memories of family gatherings, where the aroma of simmering spices would fill the house, making everything feel just right. Like most curries, this dish only gets better with age. With tender chicken, creamy coconut milk, and a rich, spice-infused base, it’s the kind of curry you’ll crave again and again.
Malaysian Chicken Curry (Kari Ayam) Recipe
Serves 4
Ingredients:
Potatoes
2 large waxy potatoes, peeled and cut into quarters
Spice Paste (Rempah Paste)
5 small banana shallots
5 garlic cloves
3-inch knob of ginger
2 fresh red chillies, roughly chopped
13 dried chillies (Kashmiri for flavour, not heat—feel free to remove seeds)
1 tbsp macadamia nuts
Salt
Curry Powder
5 tbsp Babas Meat Curry Powder (trust me, Malaysian curry powder is a must)
100–150ml water
Chicken Curry
4 tbsp oil
1kg chicken thighs and drumsticks
1 stalk lemongrass
1 cinnamon stick
1 star anise
2 sprigs fresh curry leaves (14 leaves per sprig)
2 medium tomatoes, quartered
400ml tin coconut milk
500ml water
1 tsp sugar
Salt to taste
½ lime, squeezed
Serve with:
Steamed rice
Fried shallots
Method:
Cook the Potatoes:Add the potatoes to a salted pan of cold water. Bring to a boil, then reduce to a low simmer for 7 minutes. We want them only partially cooked since they’ll continue cooking in the curry later.
Make the Rempah Paste:Blend the banana shallots, garlic, ginger, red chillies, dried chillies, macadamia nuts, and a pinch of salt until smooth. Set aside.
Prepare the Curry Powder:Mix the Babas curry powder with water to form a paste. This little trick prevents the spices from burning when you cook them later. Set aside.
Fry the Rempah Paste:Heat 4 tbsp oil in a large-bottomed pan over medium-low heat. Add your rempah paste and let it cook until it turns a dull, deep red. This will take about 20 minutes, so don’t rush it. Stir often so it doesn’t burn.
Cook the Chicken:Once the rempah paste is ready, add your curry powder paste, and stir everything together. Now, toss in your chicken, lemongrass, cinnamon stick, star anise, curry leaves, and tomatoes. Stir to coat the chicken evenly in all the spices. Pour in the coconut milk, add the water and sugar, and give it a final mix. Let it simmer uncovered for 40 minutes, stirring occasionally. Season to taste.
Add the Potatoes:After 40 minutes, add in your potatoes and the second sprig of curry leaves. Let it simmer for another 10 minutes until the potatoes are tender and have soaked up all that glorious flavour. Squeeze in the lime to balance the dish.
Serve:Serve with steamed rice and fried shallots. Let the sedap-ness (tasty-ness) take over your senses!
Get ready to indulge in this Malaysian masterpiece—comforting, fragrant, and sooo delissshhh.
Top Tips for the Perfect Malaysian Chicken Curry:
Fry the Rempah Right: Patience is key. You need to fry the rempah paste until it turns a dull, deep red. This typically takes about 20–30 minutes over medium-low heat. Don’t rush it, and keep stirring to prevent burning—it’s worth the wait for that deep, rich flavour.
Curry Powder Tip: You might think 5 tablespoons of curry powder sounds like a lot, but trust me, it’s essential. If you’re using Babas or any other Malaysian curry powder, make sure you don’t skimp. It will cook out and create the perfect base for the curry.
Oil is Your Friend: Don’t skimp on the oil either. It’s crucial for cooking out the pastes and bringing out the flavours, so go ahead and use those 4 tablespoons with confidence!
Water on Hand: When cooking out the spice paste, keep some water nearby. If it starts to catch or burn, add a splash of water to stop it. It’ll keep things smooth and prevent any burnt bits from ruining your curry.
Comentarios