Kari Ayam (Chicken Curry in Malaysian) - one of those dishes I have not had much but always wanted to. The problem with going to a favourite Malaysian restaurant after a long time is you end up wanting to eat your regular favourite and not attempt to explore much. This is one of those dishes and I thought of giving it a shot at home.
Kari Ayam as you would see is very much like a South Indian chicken curry - with a south east asian twist. The ingredients that go in make it Indian, Thai and somehow made it to be Malaysian. It is best consumed with Roti Canai or rice - preferably Hunan Chicken Rice.
Ingredients
- Chicken - preferred with bones
- Star anise
- Cinnamon sticks
- Shrimp paste
- Garam Masala / Curry Powder
- Coconut milk (or cream)
- Special Paste
- Shallot (Small Onion)
- Red Onion
- Ginger
- Garlic
- Lemon Grass
- Galanga (optional - used it because I had it already mixed)
Method
- Heat oil in a large pan and fry cinnamon, star anise and shrimp paste for a few seconds until you can smell the spices.
- Add the "Special Paste" and saute for a few minutes until oil separates.
- Add coconut milk and saute for a few minutes.
- Add chicken , turmeric powder, garam masala / curry masala ,salt and saute for about 5-10 minutes.
- Add coconut milk and water slowly as required to the required amount of consistency and sauce. This dish is usually watery, but you can always choose your own level of consistency.
- Add curry leaves to get the extra kick.
- Stop cooking when you are able to easily break open a piece of chicken with a fork and nothing pink is visible inside. Key is to stop when the meat is juicy - not hard.
Note: This dish usually has potato in the curry - but I chose not to. Feel free to add large size potato cubes along with the chicken.
Serve hot with rice or roti canai.
Enjoy!!
C
