Malaysian Chicken Curry (Kari Ayam Gila Sedap)


Ingredients

Main
1½ kg kchicken (bone-in thighs and drumsticks)
3 tbsp (9 Teaspoons) oil
2 sprigs curry leaves
2 cinnamon sticks
3 star anise
3 cardamom pods
1 cup (48 Teaspoons) thick coconut milk
1½ cup (72 Teaspoons) water
2 medium potatoes, peeled and quartered
salt and sugar to taste
1 tbsp (3 Teaspoons) optional: tamarind juice
Spice Paste
6 shallots
4 cloves garlic
1 thumb-sized knob of ginger
1 thumb-sized knob of galangal (or more ginger)
2 stalks lemongrass (white part only, chopped)
5 dried red chilies (soaked, seeds removed)
1 tsp turmeric powder
1 tbsp (3 Teaspoons) curry powder (malaysian style, eg, baba’s)
2 tbsp (6 Teaspoons) neutral oil (to blend)

Method

  1. Blend all spice paste ingredients into a smooth paste using a blender. Add a splash of water if needed.
  2. Heat oil in a large pot. Fry cinnamon, star anise, cardamom, and curry leaves for 30 seconds.
  3. Add the spice paste and sauté over medium heat for 10–15 minutes until it darkens and the oil separates.
  4. Add chicken pieces, stir to coat in the paste, and cook for 5 minutes until slightly browned.
  5. Pour in coconut milk and water. Stir well. Add potatoes.
  6. Cover and simmer on low for 30–40 minutes until the chicken is tender and the potatoes are soft.
  7. Add salt, sugar, and tamarind juice to taste. Adjust seasoning as needed.
  8. Serve with jasmine rice or roti canai. Garnish with coriander or crispy shallots.