Kari Ayam 咖喱雞 Malaysian Chicken Curry

Oh there is nothing like a good chicken curry!! I am of course talking about a good Malaysian chicken curry!! I still remember very vividly going to the wet market (not my favourite place to be because of the forever wet floor!) with the ladies of the household; chickens are choosen to be slaughtered, spices are picked from the spice seller and freshly squeezed coconut milk are bought from a coconut milk vendor (yes there are such vendors :)) just for this one dish alone. I am forever too lazy to grate and squeeze my own coconut milk at home but thank god there are always some very trusted friends in the pantry. (Ayam brand coconut milk and cream)

I must have made this so many times that it takes me no time to prepare at all, so when I'm too lazy to cook I often would make this dish, the best thing is my friends are forever so impressed thinking I have slaved myself all day in the kitchen cooking it!!:) Opps! the secret is out!!

P.S Our curry dinner as part of the Malaysian week last week, it was served with fried kangkong and a quick cucumber, onion and pineapple pickle.

serves 6 as part of a Malaysian meal

for the curry paste you'll need;

10 shallots, chopped

12 dried chilies, soaked in hot water for 5 minutes and chopped

5 red chilies, chopped

10 cloves of garlic, chopped

a knob of ginger, chopped

a knob of galangal, chopped

a knob of turmeric, chopped

10 candle nuts or brazil nut, chopped

1 lemongrass, chopped (white part only)

small piece of shrimp paste, toasted

4 tbs of Malaysian meat curry paste (I used Burung Nuri brand) made into a paste with some water

Blend everything into a course paste (except the curry paste)

you'll also need;

1 x 1.5kg organic chicken, cut into 16 pieces
4 potatoes, peeled and cut into chunks
1 large tomato, cut into chunks
12 curry leaves
2 star anise
400 ml of coconut milk

salt and pepper to taste

potatoes are cut into chunks, set aside.

Fry wet spices till soften then add the curry paste and continue to fry til oil separate. Add chicken and fry chicken in the curry paste for about 5 minutes, add curry leaves and star anise.

Add coconut milk and simmer for 20 minutes, potatoes can be added after that and continue to simmer for a further 20 minutes.

Chuck in the cut tomatoes and continue to simmer for 5 minutes, check for seasoning.

Serve hot with plenty of hot rice or just plain old white bread or some roti chanai!! Sometimes I even make roti jala to go with this.