Malaysian Chicken Curry without Curry Powder

Malaysian Chicken Curry (Kari Ayam) with Roti Canai is one of the most popular main courses found in Malaysia. Ingredients like fresh coconut milk, spices, and curry leaves give this curry a flavourful aromatic and thick texture. It goes excellent with Roti Canai or Parota. Malaysian chicken curry can be cooked with or without Potato. Let's learn the Malaysian roti canai curry recipe.

CategoryDifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 1 tsp Red Chilli Powder
 ½ tsp Turmeric Powder
 1 tbsp Soy Sauce
 1 Chicken Breast
 4 Garlic Cloves
 5 Dry Red Chilli
 2 Onion, Diced and Medium
 1 Ginger
 2 Potato, small
 1 Lemongrass (optional)
 2 tbsp Curry Leaves
 ½ fl oz Coconut Milk
 Salt, As per requirement

Marinate the chicken
1

Marinate the chicken breast pieces with Chilli Powder, Turmeric powder, Soy sauce, and salt for 30mins.

Curry Paste
2

Grind the ginger, garlic, 1/4th diced onion, dried red chili into a fine paste.

3

Heat the pan and drizzle 5 - 6 Tbsp of oil.

4

Saute 3/4th diced onion for 2 mins.

Making the Curry
5

Add the curry paste to the sauteed onions and mix them well.

6

Add the diced potato into the curry and saute it into the curry paste for 3 mins.

7

Add one glass of water and simmer it to boil. Add in the curry leaves. I have added lemongrass which is optional.

8

Add in the fresh Coconut milk and marinated chicken pieces into the curry and boil it for 15-20 mins.

Ingredients

 1 tsp Red Chilli Powder
 ½ tsp Turmeric Powder
 1 tbsp Soy Sauce
 1 Chicken Breast
 4 Garlic Cloves
 5 Dry Red Chilli
 2 Onion, Diced and Medium
 1 Ginger
 2 Potato, small
 1 Lemongrass (optional)
 2 tbsp Curry Leaves
 ½ fl oz Coconut Milk
 Salt, As per requirement

Directions

Marinate the chicken
1

Marinate the chicken breast pieces with Chilli Powder, Turmeric powder, Soy sauce, and salt for 30mins.

Curry Paste
2

Grind the ginger, garlic, 1/4th diced onion, dried red chili into a fine paste.

3

Heat the pan and drizzle 5 - 6 Tbsp of oil.

4

Saute 3/4th diced onion for 2 mins.

Making the Curry
5

Add the curry paste to the sauteed onions and mix them well.

6

Add the diced potato into the curry and saute it into the curry paste for 3 mins.

7

Add one glass of water and simmer it to boil. Add in the curry leaves. I have added lemongrass which is optional.

8

Add in the fresh Coconut milk and marinated chicken pieces into the curry and boil it for 15-20 mins.

Notes

Malaysian Chicken Curry without Curry Powder
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