Malaysian Chicken Curry
Serves 2
10 mins prep
35 mins cook
45 mins total
Enjoy this classic Malaysian Chicken Curry (Kari Ayam) with potatoes. A rich and flavorful dish that goes well with rice, bread, or even roti jala (Malaysian net crepes).
Spices
Sauté the spices (star anise, cardamom, cinnamon stick, fennel seeds) in a little bit of oil over medium heat for 30 seconds before adding the onion, garlic and ginger. Continue sautéing until the onion turns transluscent.
Add the powdered spices (curry, garam masala and chili powder), a splash of water and continue sautéing for another minute before adding chicken. Stir and let it for 3-4 minutes.
Pour in water and stir. Bring to a boil and add salt, sugar and tamarind powder.
Stir and turn heat down to medium low. Add potatoes and cover with a lid for 15-20 minutes or until the chicken is cooked.
Once the chicken is cooked, pour in the coconut milk and stir. Let it cook for another 3-4 minutes and turn off heat.
Taste for seasoning and adjust accordingly if needed. Serve while hot. Enjoy!
