{Kari Ayam - Malaysian Chicken Curry}

Ok so the colour of this particular curry is a little bit on the dodgy side but if you can get past that, maybe by eating by candlelight then do because its delicious. 

I wanted to make this as a shout out to my darling pal who is now living in singapore, this is singapore hawker food, its a little bit different in that you fry the potatoes before adding them, nice one, giant chips built into a curry what more could you ask for, its also easy, quick, authentic plus that interesting shade of khaki.

...the spice paste
1 small onion, finely chopped
1 tablespoon ginger, chopped
4 garlic cloves, chopped
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon ground fennel (or fennel seeds)
1 teaspoons chilli powder
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves (or 5-6 cloves)
1/2 teaspoon ground cardamom (or seeds of 7-8 cardamoms)
1/4 cup water

...the rest
600g chicken thigh fillets
4 tablespoons vegetable oil
2 medium potatoes, peeled and quartered
400mls coconut milk
1 teaspoon salt
1 teaspoon sugar

Prepare the chicken thigh fillets by cutting them into chunky pieces. In a blender, or little food processor whizz all the ingredients of spice paste, till smooth. Heat the oil in a wok or casserole over medium heat and fry the potatoes for about five minutes until lightly browned. Remove and set aside. Add spice paste to wok and fry for another five minutes, stirring constantly until fragrant. 

Then add in the chicken pieces and stir them around well to coat them with the spice paste, once that's done pour in the coconut milk, salt, sugar and pop back in the potatoes. Simmer gently and partially covered for forty minutes.


  1. Looks great! I am glad you enjoyed it, it is so easy isn't it?

  2. oooh, it's like chips in posh curry sauce innit! We haven't had anything even remotely curry-ish for ages, I'll have to bookmark this...

  3. Came across this on your blog this morning.
    Cooked it for dinner tonight.
    We LOVED it!


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