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    Malaysian Chicken curry | Kari Ayam Curry with Step by step pictures

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    Hello Friends!  Today’s Recipe is Malaysian Chicken curry or Kari Ayam . When we had gone for a vacation to malaysia we had tasted lot of indian and malaysian food.This chicken curry includes one among them. Its mild spicy, with coconut milk flavour. Usually the colour of this recipe is light yellow colour, when i made it turns out little more darker,so i got puzzled, then i remember i added chilli powder which gave me a difference in  colour, because usually we both love the curry to be spicy!! However there is no compromising in the taste. we both loved it so much! Do try this recipe an let me know how it turned out! Before that,  You can also check my other chicken curry recipes here  Chettinad Chicken Chops, Chicken curry with freshly grinded masala, Easy Chicken Curry

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    Kari Ayam/ Malaysian Chicken Curry

    kari-ayam

    Chicken Curry which is cooked in Coconut Milk.

    • Author: Nithya Ravikumar
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: 3

    Ingredients

    • Chicken- 1/2 kg
    • Coconut Milk- 1 cup
    • Potato- 2 cubed
    • Chilli powder- 1 tsp
    • Oil- 2 tbs
    • salt- to taste

    To grind

    • onion- 2
    • ginger- 1tbs
    • Garlic- 4 no

    To Roast and Grind: Malaysian Curry powder

    • Cinnamon- 1 small stick
    • Cloves- 2
    • Pepper Corns- 1 tsp
    • Cumin seeds- 1 tsp
    • Fennel seeds- 1 tsp
    • Fenugreek seeds- 1 tsp
    • Dry red chilli- 3 to 4
    • Rice- 1 tsp
    • Coriander seeds- 1 tsp
    • Turmeric powder- 1 tsp

    Instructions

    1. Roast the given “ To grind and roast “ ingredients and make it into a fine powder. This is our malaysian curry powder.
    2. Grind Onion+Ginger+Garlic to a fine paste.
    3. Heat up the oil, add onion paste and saute them until the raw smell leaves off.
    4. Add malaysian curry powder, chicken saute them for 5 minutes
    5. Add coconut milk,potato and cover an cook for 10 minutes.
    6. Malaysian Chicken curry is ready.

    Step By Step Pictures:

    These all the ingredients for the curry powder
    These all the ingredients for the curry powder- From Clockwise: Fenugreek seeds, fennel seeds,cumin seeds,coriander seeds, pepper corns, rice, dry red chillies, cinnamon, cloves and turmeric powder. 
    Dry roast them
    Dry roast them just for 1 or 2 minutes
    Grind them into a fine powder, add chilli powder to it.
    Grind them into a fine powder, add chilli powder to it.
    Add little water and make them into a curry paste.
    Add little water and make them into a curry paste.
    Grind the onion, ginger, garlic into a fine paste
    Grind the onion, ginger, garlic into a fine paste
    Heat up the oil, add in the grinded onion paste, saute until the raw smell leaves off.
    Heat up the oil, add in the grinded onion paste, saute until the raw smell leaves off.
    Add in curry-paste
    Add in curry-paste
    Add chicken
    Add chicken
    Saute them for 2 or 3 minutes
    Saute them for 2  to 3 minutes
    Add coconut milk
    Add coconut milk
    Add salt to taste
    Add salt to taste
    Add in cubed potatoes. cook for 10 to 15 minutes. Until the gravy is turns saucy.
    Add in cubed potatoes. cook for 10 to 15 minutes. Until the gravy is turns saucy.

    Kari Ayam/Malaysian Chicken curry is ready!! Serve with Rice, Roti canai,Chapati,Idly, Dosa,parotta.

    If you like this recipe share your thoughts below or If u tried this recipe  send me your pictures i would love to see 🙂 Take a picture post it on my Facebook or mail me [email protected]

    Cheers! Happy Cooking!DSC03339

     

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    Nithya Narasimhan - Nithisclickncook

    Hi, Welcome to Nithi'sclicknclick! I'm Nithya here! If you are someone who thinks the food is the ingredient that binds us TOGETHER, YES! “Let’s Hi-Five” you are in a right place to dig in. Thank you in advance for reading my posts, and if you would like to connect, feel free to reach out to me on one of these platforms :)

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