46 Best Kari Ayam...Chicken Curry. By Zaleha kadir Olpin. 😍 suitable for every moment!

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Familiar spices slammed up against the flavours of south east Asia. Kari Ayam doesn't need to be mild. A lot of Malaysian curry chicken recipes are pretty tame.

Prepare Chicken or Chicken breast cut into bite size pieces.
Use Veg oil.
You need to prepare stslk Curry leaves stem discarded.
Provide Medium potatoes peeled cut into quaters.
Provide /250mls Coconut milk.
You need Salt.
Use mls/3+1_2 fl oz Double Cream.
You need Plum tomatoes cut into 1/4s.
You need chopped Corriander leaves.
Provide TEMPERING SPICES......
Use Cloves.
You need to prepare -cm/ 2 inch length cinnamon stick.
Provide Star annise.
Provide Cardomon pods.
You need to prepare SPICE PASTE........
Provide Shallots peeled.
You need garlic peeled.
Provide cm/3 inch knob of Ginger peeled.
You need to prepare Candle nuts.
Prepare SPICE POWDERS......
Provide Chilli powder.
You need Corriander powder.
You need to prepare Tumeric powder.
Provide Cumin powder.
Prepare ml/4 fl oz /1/2 Cup water.

Short Tips:

Sometimes all the dish needs could be a squeeze of lime to require it to the next level. To get the foremost juice out of citrus, roll it on a chopping board before slicing in.

Ingredients.
Wash the chicken and pat dry cut into bite size pieces.
Pound the ingredients for the spice paste coarsely using a pestal and mortar set aside.
Combine the spice powders in a bowl and add the water gradually. Mixing it to a paste..
Heat the oil in a saucepan over a medium heat. Add the tempering spices and curry leaves.Cover with a lid and let the spices splutter..
Add the spice paste and the Garlic and Ginger minced fry until fragrant and slightly dry..
Add the spice powder paste and fry also stir quickly making sure the mixture does not burn. Turn the heat low and fry the spices for another 10 minutes adding a little water if the mixture dries up..
Add the Chicken and potatoes and make sure you cover them with the spices. Leave to simmer for 5 minutes.
Add the coconut milk and bring to the boil stirring add salt and turn the heat to low. Let it simmer for 20 minutes making sure the potatoes are softer and chicken is cooked through..
Taste and adjust the seasoning, if needed. If its too spicy for your taste add double cream and the tomatoes also fresh corriander leaves. Simmer for a further 3 minutes before taking it off the heat..
Serve hot with some rice or Bread..

Kari Ayam is what they call this in Malaysia, in English simply Chicken Curry. I don't know what makes this dish so addictive to me, is it the spices, the tasty chicken broth from the bony chicken used in this dish, the pungent but umami filled belachan or the oily crispy chewy roti that accompanies it? The chicken curry (kari ayam) was fantastic - could you ask Mamak's three chefs to share their secret?" Lee Gossard, Tempe, NSW. Serve with curry and syrup…» This Malaysian chicken curry is a staple in most hawker centres in Singapore and although they all pretty much taste the same, there are subtle differences at each stall that make the curry more interesting and a subject of lunchtime "makan-debate" at work. When I cooked Kari Ayam for the first.

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