Malaysian Chicken Curry
Serves 210 mins prep35 mins cook
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).
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What you need
Instructions
0 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. 1 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. 2 Pour in water and stir. Bring to a boil and add salt, sugar and tamarind powder. 3 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. 4 Once the chicken is cooked, pour in the coconut milk and stir. Let it cook for another 3-4 minutes and turn off heat. 5 Taste for seasoning and adjust accordingly if needed. Serve while hot. Enjoy!View original recipe