Kari Ayam recipe / Malaysian Chicken Curry

Recipe source Malaysian Cooking by Carol Selva Rajah

Kari Ayam recipe

Ingredients

Chicken pieces with bone - 500 gms

Potatoes peeled and diced - 2 nos

Onion chopped - 1 no

Curry leaves - few

Ginger & Garlic paste - 1 tbsp

Thick coconut milk - 500 ml

Sugar - 1 tsp ( optional)

Salt to taste

Oil - 2 tbsp

Lemon Juice - 1 tsp



For Curry powder

( roast and grind below ingredients to powder)

Coriander seeds - 3 tbsp

Cumin seeds - 1 tbsp

Dried red chillies - 4 to 5 nos

Peppercorns - 1 tsp

Cinnamon stick - 2" piece



Fried onions to garnish (optional)

Malaysian Chicken Curry

Method

1. Heat oil in a pan, when hot add onions, curry leaves and saute till onions browned.

2. Add ginger & garlic paste and saute till raw smell leaves.

3. Add potatoes, chicken pieces and curry powder to pan. Saute until chicken turns pale.

4. Add 1 cup coconut milk and 1/4 cup water to the pan, simmer chicken covered on medium heat for 15 mins.

5. Uncover pan add rest of coconut milk, sugar and salt, simmer curry uncovered for few more mins until curry thickened.

Serve hot chicken curry garnished with fried onion rings and drizzle lemon juice on top.

Posted in: Indian Cook