Singaporean and Malaysian · dinner
Kari Ayam A rich and coconutty Singaporean and Malaysian chicken curry with potatoes, tomatoes, and a well-fried curry paste, perfect for serving with roti prata or roti canai.
total 1 hr 10 min
prep 20 min
cook 50 min
servings 6 Original recipe on singaporeanmalaysianrecipes.com
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Back to 6 servings 2 large potatoes 4 tomatoes 1 kg chicken portions 4 tbsp vegetable oil 3 sprigs curry leaves, OR fresh coriander leaves added at the end 200 ml coconut milk, half a large can 250 ml water 1 tsp salt black pepper, not traditional, but always use pepper when using turmeric 2 medium onions 4 clove garlic 5 cm ginger 4 tbsp curry powder 0.25 tsp turmeric 1 small cinnamon stick 3 cardamoms 2 cloves 1 star anise
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1 Step 1: Peel and roughly chop the onions and place in a blender or food chopper. Add the garlic, roughly chop the ginger and add it too.2 Step 2: Blend everything to a fine paste. You shouldn't need any added water, but add some if you do, not too much.3 Step 3: Stir in the curry and turmeric powders.4 Step 4: Peel and quarter the potatoes. Halve the tomatoes.5 Step 5: Heat 3 Tbsp oil in a roomy pot on medium heat and fry the whole spices and curry leaves for 20 seconds.6 Step 6: Add the blended ingredients-curry powder mix and stir well. Fry this curry paste for 10 - 15 minutes. Add a tiny splash of water if necessary. You want the paste to give off an aroma, and you'll also start seeing tiny drops of oil separating from the paste.7 Step 7: Tip in the chicken and coat well with the fried paste.8 Step 8: Add the coconut milk, water, potatoes and salt and stir well. Bring to a simmer, cover and lower heat right down. Cook for 45 minutes until your chicken and potatoes are cooked through.9 Step 9: Add the tomatoes about 5 minutes before the end of cooking time. I tend to throw them in when everything is fully cooked, so they are only just soft. Check seasoning and add more salt if necessary and some freshly ground black pepper to complement the turmeric.10 Step 10: Turn off the heat and let the curry rest for 10 minutes before serving. Top with some fresh coriander leaves (cilantro) if you like.getsaucepan.com/r/f34dab25-1e81-4f39-ab5e-6ee084198a24 · Original: https://www.singaporeanmalaysianrecipes.com/kari-ayam-recipe/
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