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kari-ayam

Kari Ayam/ Malaysian Chicken Curry


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

Description

Chicken Curry which is cooked in Coconut Milk.


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.