Kari Ayam - Malaysian Chicken Curry
Servings: 6
Calories: 360kcal
Ingredients
- 1 large chicken cut into 10-12 pieces, (or 800g chicken thigh fillets, cut into chunky pieces)
- 4 tablespoons oil
- 2 medium potatoes peeled and quartered
- 2 1/2 cups coconut milk
- 1 teaspoon salt
- 1 teaspoon sugar
spice paste
- 1 small onion finely chopped
- 1 tablespoon ginger freshly minced
- 4 garlic cloves chopped
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon ground fennel or 1 teaspoon fennel seeds
- 2 teaspoons chili powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon or 1 stick of cinnamon, crushed
- 1/2 teaspoon ground cloves or 5-6 cloves
- 1/2 teaspoon ground cardamom or seeds of 7-8 cardamoms
- 1/4 cup water
Instructions
- Wash and pat dry chicken. Remove excess skin. (or alternatively prepare the chicken thigh fillets by cutting them into pieces of desirable size, the chunkier the better)
- In a blender, process all ingredients of spice paste.
- Heat oil in a wok or casserole over medium heat. Fry potatoes for 4-5 minutes until lightly browned. Remove and set aside. Add spice paste to wok and fry for 6-7 minutes, stirring constantly until fragrant.
- Add chicken pieces and mix well to coat them with the spice paste. Add coconut milk, salt, sugar and potatoes. Simmer partially covered for approximately 40 minutes on low heat.
- Serve hot with rice or roti.
Nutrition
Calories: 360kcal | Carbohydrates: 21g | Protein: 8g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 51mg | Potassium: 613mg | Fiber: 3g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 18mg | Calcium: 64mg | Iron: 5mg