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5/5/14 12:17 AM Kari Ayam / Malaysian Curry Chicken

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Kari Ayam / Malaysian Curry Chicken
16th April 2010 / 43 comments
Cook Time :25 Min | Servings : 2 persons
48 Like Like

1
104 6808 80
5/5/14 12:17 AM Kari Ayam / Malaysian Curry Chicken
Page 2 of 16 http://www.sashirecipes.com/kari-ayam-malaysian-curry-chicken.html
When I went to meet my friend in Chicago, we had been to Penang Restaurant for dinner. I never have been to any Malaysian restaurant before but N
does many times, since his parents lived in Malaysia for quite a long time.
They all suggested me Roti Canai with the Chicken curry. I very much fell in love with those after having them. Hence I added it to my priority
recipes list to prepare at home. The roti canai tasted much like our Ceylon parota but very thin and the chicken curry is different from what we cook.
Its not too much loaded with spicy aroma though it had all the spices we use. I noticed they add coconut milk instead of ground coconut and also the
curry gets rich yellow color coz of lot of turmeric.
I read that home made curry masala gives the authentic taste to the Kari Ayam. In search for the recipes I found a tasty chicken curry from here, since
I didnt have Malaysian Chicken Curry powder, I planned to make it at home and got the recipe from here.
5/5/14 12:17 AM Kari Ayam / Malaysian Curry Chicken
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It was worth the effort, we loved this chicken curry. The addition of coconut milk makes it milder and with the fresh ground curry masala, it tasted
heavenly with Parotas. Enjoy this Malaysian Chicken curry as much as we did !!
Ingredients :
Chicken 2 lb
Potatoes 2 nos
Oil 3 tbsp
Coconut Milk 1 cup thick + 1 cup thin
Salt to taste
Red Chili Powder 1-2 tbsp
Malaysian Curry Powder 5 tbsp
To Grind Paste:
Onion 2 no ( Medium )
Garlic 8 nos
Ginger 1 inch
For Curry Powder:
Coriander Seed 6 tbsp
Cumin Seed 2 tbsp
Fennel Seed 2 tbsp
Fenugreek Seed 2 tbsp
Pepper 2 tbsp
Cinnamon 3 inch
Rice 2 tbsp
Cardamom 1 tsp
Red Chili 5 nos
Cloves 4 nos
Star Anise 1 no
5/5/14 12:17 AM Kari Ayam / Malaysian Curry Chicken
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Turmeric 5 tbsp
Directions:
1. Step 1
Cut the chicken into small pieces. Peel the potato skin cube them and place it in water. Grind onion, garlic and ginger to a fine paste. Dry
roast the items given in Curry Powder and when cold grind it to a fine powder. Mix the curry powder, chili powder and water -2-3 tbsp
and mix it to a fine paste.
2. Step 2
In a non-stick pan add oil and add the wet ground paste. Fry till the raw smell leaves and oil separates. Add the curry paste and fry till the oil
separates. Add chicken and mix well to coat the chicken with the masala.
3. Step 3
Add the coconut milk, salt and stir well. Cook in medium-high until the chicken is cooked and the oil floats on the gravy. Add the cubed
potatoes and cook for another 10 min.
Tips :
Fry masala in the oil until the raw smell leaves to get the tasty chicken curry.
(*) Serve with Roti Canai, Chapathi, Parotta or White Rice.

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5/5/14 12:17 AM Kari Ayam / Malaysian Curry Chicken
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43 Comments
Salbiyyah
on May 17, 2012
at 8:58 PM
Hi,
I am a Malaysian. So proud here people talking about Malaysian Chicken Curry. My favourite too. The roti canai are also sold frozen here,
they are just as good.
Reply
praneetha
on Dec 29, 2011
at 4:43 PM
Oh great even i tried the same dish in Penang (Malaysian restaurant) and fell in love with it. I have been searching for this recipe .. Thanks
a lot :) will try it out !!!
Reply
Nithiya
5/5/14 12:17 AM Kari Ayam / Malaysian Curry Chicken
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on Dec 25, 2011
at 8:35 PM
Just made this today and we both loved it! Super recipie also tried the chetinadu mutton a few days back and enjoyed it as well
Reply
Sashi
on Jan 08, 2012
at 1:31 AM
Thanks Nithiya.
Reply
Mirelle
on Oct 26, 2011
at 5:42 PM
This is a beautiful Recipe. Love the taste. I fried the onions and ginger garlic paste before i ground it.Fried it for just few mins this helped in
getting rid of the raw smell quicker.Amazing recipe.
Reply
Sashi
on Dec 04, 2011
at 1:08 PM
Thanks Mirelle for the extra info!!
Reply
DharshanA
on May 05, 2011
at 11:11 PM
Hi sashi, thanks so much for the recipe, cooked it last night. Took super long for the curry paste to fry till the raw smell disappeared, if I add
the milk earlier wouldnt the mixture boil the smell away? Also, the potatoes( tiny cubes) didnt cook even after 15 mins! Fire was medium
high but by that time the chicken breast meat cause it cooks fast was tough! Lol all in all I got great feedback frm my family which says alot
about my cooking skills! Am a complete novice at this and just need some helpful tips! And would it be advisable to add fresh lime juice at
the end? Anyway, would love to hear from u N I really really do appreciate all ur recipes!!! Thanks again, were having leftover curry
tonight, should taste even better LOL :)
Reply
Sashi
on May 06, 2011
at 3:24 PM
Dharshana, yes it takes little patience it cook this dish. :) Glad you got great appreciation for the recipe, Hope you enjoyed it for the
second time as well.
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Reply
Sonia
on Nov 17, 2010
at 4:44 PM
Sashi, WE do not have that Penang restuarant in Chicago anymore :(
Reply
Sashi
on Nov 18, 2010
at 4:26 PM
Thats bad.. I had it in my list wen I come down next time. Thanks for the update Sonia.
Reply
visitor
on Jan 23, 2011
at 11:07 PM
Hi, They closed the chicago restaurant, but there is a penang open in the northwest suburbs (schaumburg)
Reply
Sashi
on Feb 17, 2011
at 11:47 PM
Thanks for the info !!
Reply
Varninda
on Mar 31, 2011
at 12:26 AM
Hey Sashi! Are you Malaysian? Saya anak Penang. As you know, Penang is the Food Paradise in Malaysia.
I am sorry to hear a lot of People abroad start to missed the curry. I know it is not easy to get Malaysian
curry powder here. There will be soon. I am opening my Website at TasteofMalaysia.biz where I will be
selling Spices, Herbs, Teas and blends such as the curry mix needed for Chicken Curry. I will also have
some Malaysian recipes on the Website. Jumpa lagi!
Reply
Sashi
on May 06, 2011
5/5/14 12:17 AM Kari Ayam / Malaysian Curry Chicken
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at 3:18 PM
Varninda, Im not a Malaysian. But I loved the food when i had in restaurant. I was craving for it
again and didnt have any Malaysian restaurants in my place So I just cooked this. Thanks for the
info.
thahira
on Oct 27, 2010
at 1:07 AM
can we use indian brand chicken curry powder instead of malaysian curry powder i am going to try this after i get the reply from u thank u
Reply
Sashi
on Nov 01, 2010
at 6:06 PM
Malaysian curry powder consists spices in different proportion. So if you r looking for the real Malaysian curry taste go for the
original one else Indian curry powder should work.
Reply
Sherin
on Oct 16, 2010
at 7:10 PM
Super Duper Malaysian chick curry :) Thanks a lot dear. I have marinated Chick 65 & ill let you know.
1 Quest Sashi.
The ingreds grounded for Malayas.curry, can we also use readymade .powders also? Eg: Instead of coriander seed.. coriand powd.
I am sure freshly grounded will give fresh taste , rt? Thanks a lot again dear.
Reply
Sashi
on Oct 21, 2010
at 4:31 PM
Yeah sometimes I substitute with the ready made items, may be a slight variation in taste but you wouldnt really notice. Glad
everything turned out good and you guys enjoyed it.
Reply
Sherin
on Sep 30, 2010
at 1:05 PM
Hi Sashi..
:) So proud of you. 2 Quick quests: For the malay home made curry powder i see you mentioned rice also in the ingreds list. Is it cooked
rice & also what kind of rice? Are there any Malaysian store in NJ? Thanks a lot.
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Reply
Sashi
on Oct 01, 2010
at 1:24 PM
Sherin, Thanks for ur support. Not sure if I got it wrong but I am a girl. :)
Its uncooked rice. Not sure how does it affects the taste but you can substitute with any rice, raw rice or basmati which ever u have
at home.
I dont know if theres any Malaysian Stores in NJ as I live in TX. Hope u found some Malaysian store.
Reply
Sherin
on Oct 15, 2010
at 10:40 PM
:) Sorry dear.. Sashi is mostly a guy name, rt? So.. misunderstood.Please forgive me. :)Anyway.. i should let you know
this We have a penang restaur near by & i love their food. Yea i know what you mean Roti canai & that chick curry which
comes w/it.. YUMMM ! Thanks for clarifying about the rice. I cant wait to make it. Will let you know how it turned out:)
Bye dear.
Reply
Sashi
on Oct 21, 2010
at 4:30 PM
no probs Sherin, but in south Sashi is a common name. No wonder u misunderstood. Thanks for your support ad
frequent visits.
Reply
lotsaonions
on Aug 22, 2010
at 1:20 AM
Wow! 12 onionssounds like a lot, is that correct?
Reply
Sashi
on Aug 22, 2010
at 7:09 PM
Sorry, thats a typo error. Its 2 onions, I changed it. Thanks.
Reply
5/5/14 12:17 AM Kari Ayam / Malaysian Curry Chicken
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suraiz ahamed
on Aug 01, 2010
at 3:39 AM
Sashi Enna malaysia food ah yum vittu vekkala polaa Juper :P
Reply
paul
on Jun 17, 2010
at 5:10 AM
Thank you so much for your information. This is great and I love it ;)
Reply
ro
on May 08, 2010
at 11:48 AM
I tried this.
woah!!!what a beauty!loved it!
Reply
Sashi
on May 12, 2010
at 1:02 PM
Thanks Ro !!
Reply
SathyaSridhar
on Apr 29, 2010
at 3:50 AM
Wooow!!! spicy n tempting n colourful curry with chicken n potato dear.. makes me hungry n mouthwatering,,,curry looks sooo creamy n
rich well presented dear..
Reply
Soma Pradhan
on Apr 20, 2010
at 11:59 AM
Yummy..The chicken looks so tempting..never tried any malaysian recipe
5/5/14 12:17 AM Kari Ayam / Malaysian Curry Chicken
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Reply
Viki
on Apr 20, 2010
at 10:35 AM
Always like Malaysian food very much. Been there sometime. No one can beat their Indian cuisine too. I think theirs are usually less spicy
but rich and creamy. Malaysian roti / parotta are my favorite too:) Your curry looks very gorgeous dear. So u made the powder too! Thats
great.Wish to try yours soon.
Reply
Malar Gandhi
on Apr 20, 2010
at 10:23 AM
Whooo, bright and colorful. Malay style chicken curry looks amazing.
Reply
novanicol
on Apr 19, 2010
at 10:32 PM
wow looks heaven!
Reply
divya
on Apr 19, 2010
at 4:18 PM
Thanks for dropping in my blog and lovely comments.U have nice collection of recipes and what a tempting click, looks beautiful and so
delicious sashi.
Reply
Padma
on Apr 18, 2010
at 4:41 PM
WOW such a lovely curry. Beautiful click and presentation.
Reply
Nandini
on Apr 18, 2010
at 4:36 AM
5/5/14 12:17 AM Kari Ayam / Malaysian Curry Chicken
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Wow! Curry looks delicious and appetizing! It must taste best with roti.
Reply
Yummy Team
on Apr 17, 2010
at 2:19 PM
I am drooling over those pics..Great recipe Sashi!!
Reply
Priya
on Apr 17, 2010
at 8:39 AM
Thanks for sharing the spice powder, chicken curry looks superb delicious Sashimakes me drool..
Reply
Shabitha Karthikeyan
on Apr 17, 2010
at 12:55 AM
Chicken Curry looks great Sashi!!!!
Reply
sushma Mallya
on Apr 17, 2010
at 12:32 AM
wow what a tempting click, looks beautiful and so delicious sashiand such a nice recipe toovery flavorful
Reply
ruchikacooks
on Apr 16, 2010
at 11:56 PM
That looks delicious, I will skip the chicken and add more aloo ;)
Reply

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While storing green chilies in refrigerator remove its stem, wash in water and spread on a kitchen towel & allow it to dry for 1/2 day. Store this in a
plastic container. It stays fresh for more than 2 weeks and remains green.



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