4.7 from 33 votes
Malaysian Chicken Curry (Kari Ayam)
A fragrant marriage of South East Asia and India. A wonderful coconut curry that is jam-packed with flavour, colour and texture.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 826 kcal
Course:
Main Course
Cuisine:
Malaysian
Ingredients
- 1 kg chicken thighs (cut into chunks)
- 2 tbsp coconut oil
- 1 stem of fresh curry leaves
- 4 star anise
- 4 tbsp Store bought Malaysian Curry Powder OR 4 tbsp homemade curry powder (link in notes)
- 1 400g can coconut milk
- 1 1/2 tsp salt
- 4 potatoes (medium/small) (cut into 1/4s) - optional
Instructions
- In a wok over a moderate high heat, add the oil and when hot, throw in the curry leaves and star anise. Let them sizzle briefly before adding the chicken.
- Cook the chicken for 2-3 minutes to brown a little before adding the curry powder. Stir well to coat the chicken before pouring in the coconut milk and about 400-500 ml of water, until the chicken is all submerged and the sauce thin. Stir in the salt.
- Bring to a boil, then if using, add the potatoes. Reduce the heat to low and simmer gently, uncovered, for 25 minutes. The sauce should have reduced to a creamy consistency, but if not, just turn up the heat and reduce until it does!
Cup of Yum
Notes
- Serving
- Serving
- Storing and reheating
- Storing and reheating
- Adding vegetables
- Adding vegetables
- Make more curry powder
- Make more curry powder
- I like to serve my chicken curry as a ‘Roti Canai’, with flaky Malaysian paratha (find them in the frozen section of any Indian supermarket). I’ll often just serve some of the sauce alongside the breads, but for a more hearty offering, a couple of spoons of curry with chicken and potato are amazing.
- I’ll also serve Kari Ikan with lots of fluffy jasmine rice and some fresh cucumber and tomato on the side.
- Refrigerate for 4-5 days in a sealed container.
- Freeze for 3+ months. One note is that the potatoes may be a little mushy when reheating from frozen, so just be aware. The taste isn’t affected, and bobody died of mushy potato but I just wanted to flag!
- Besides potato, I’ll often add other vegetables to the sauce to get my veggie fix. Sweet potato or pumpkin are good, as is cauliflower.
- My most added vegetable are green beans or Asian string beans.
- My recipe for Malaysian curry powder cookeatworld.com/malaysian-curry-powder/ makes more powder than you’ll need. Store it in an airtight container for up to 6 months and you’ll have enough powder for at least two more curries.
Nutrition Information
Calories
826kcal
(41%)
Carbohydrates
7g
(2%)
Protein
44g
(88%)
Fat
71g
(109%)
Saturated Fat
36g
(180%)
Cholesterol
245mg
(82%)
Sodium
1079mg
(45%)
Potassium
793mg
(23%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
792IU
(16%)
Vitamin C
302mg
(336%)
Calcium
121mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 826
% Daily Value*
| Calories | 826kcal | 41% |
| Carbohydrates | 7g | 2% |
| Protein | 44g | 88% |
| Fat | 71g | 109% |
| Saturated Fat | 36g | 180% |
| Cholesterol | 245mg | 82% |
| Sodium | 1079mg | 45% |
| Potassium | 793mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 792IU | 16% |
| Vitamin C | 302mg | 336% |
| Calcium | 121mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.