Malaysian Chicken Curry (Kari Ayam Gila Sedap)

Author: Marthinus Strydom
Category: Chicken
Serves/Qty: 6.00
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Heidi Strydom

A fiery, fragrant, and deeply satisfying Malaysian-style chicken curry made with a rich spice paste, coconut milk, and potatoes.

Marthinus Strydom

The Story

Malaysian Chicken Curry, known locally as "Kari Ayam," is a vibrant dish that reflects Malaysia's rich tapestry of cultural influences, particularly from Malay, Chinese, and Indian culinary traditions. The dish is renowned for its complex flavors, achieved through a meticulously prepared spice paste comprising ingredients like lemongrass, galangal, turmeric, and chili, which are staples in Southeast Asian cooking. The addition of coconut milk and potatoes is indicative of the Indian influence, contributing to the curry's creamy texture and hearty nature. This fusion of flavors is a testament to Malaysia's historical position as a hub of trade and cultural exchange, where diverse culinary practices have blended seamlessly over centuries to create unique and beloved dishes like Kari Ayam.

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Ingredients
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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.

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