Malaysian Chicken Curry (Kari Ayam Gila Sedap)
Author: Marthinus Strydom
Category: Chicken
A fiery, fragrant, and deeply satisfying Malaysian-style chicken curry made with a rich spice paste, coconut milk, and potatoes.
Method
- Blend all spice paste ingredients into a smooth paste using a blender. Add a splash of water if needed.
- Heat oil in a large pot. Fry cinnamon, star anise, cardamom, and curry leaves for 30 seconds.
- Add the spice paste and sauté over medium heat for 10–15 minutes until it darkens and the oil separates.
- Add chicken pieces, stir to coat in the paste, and cook for 5 minutes until slightly browned.
- Pour in coconut milk and water. Stir well. Add potatoes.
- Cover and simmer on low for 30–40 minutes until the chicken is tender and the potatoes are soft.
- Add salt, sugar, and tamarind juice to taste. Adjust seasoning as needed.
- Serve with jasmine rice or roti canai. Garnish with coriander or crispy shallots.
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)