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Malay Chicken Curry      HT  MC  Malaysian  90mins

Malaysian Name: Kari Ayam

Serves 4      Hot  Poultry  Main Course  Curries  Gluten Wheat Dairy Free Eggless  Malaysia South East Asia   Asian

2 Onions, ( 1 chopped and 1 sliced)
2 Garlic Cloves, crushed
1 x 2.5cm/ 1-inch piece Fresh Root Ginger, chopped
4 large skinless Chicken Portions, halved
1 tbsp Vegetable Oil
1 teasp Ground Cinnamon
2 Cloves
1 Star Anise
3 teasp Curry Powder (mixed with a little water to form paste)
210ml/7fl.oz. Coconut Milk
Cold Water
4 Medium Potatoes, peeled and quartered


1. Place the chopped onion in a food processor together with ginger and garlic and process until smooth.
2. Rub chicken with onion paste and set aside.

3. Heat the oil in a large saucepan, add the remaining sliced onion, cinnamon, cloves and star anise and fry over a medium heat for a couple of minutes until fragrant.

4. Add the curry paste and fry for 2-3 minutes.

5. Add chicken and seal on all sides.

6. Add the coconut milk and enough water to cover the chicken by 5cm/2-inches, bring to the boil then reduce the heat, cover and simmer for 45 minutes, checking the liquid level throughout the cooking time and adding more water or coconut milk if necessary.

7. Add the potatoes and continue to cook for a further 15-20 minutes or until the potato is tender. Serve hot.

More Chicken Recipes  |  General Prep & Cooking Times   |  More Malaysian Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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