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Kari Ayam: Malaysian Style Chicken Curry

Yields2 ServingsPrep Time35 minsCook Time45 minsTotal Time1 hr 20 mins

Malaysian Chicken Curry

 400 g Chicken
 3 tbsp Curry Powder
 1 tbsp Light Soy Sauce
 5 Dry Chillies
 3 Candlenuts
 4 Garlic Cloves
 3 Shallots
 1 inch Ginger
 3 tbsp Oil
 1 cup Water
 2 Boiled Potatoes
 1 Lemongrass Stalk
 1 Onion, Diced
 10 Curry Leaves
 300 ml Coconut Milk
 1 tsp Sugar
 Salt as per taste
1

Marinate chicken with Malaysian curry powder and light soy sauce for 15 minutes.

2

Soak dry red chilies for 15 minutes.

3

Blend shallots, garlic cloves, ginger, macadamia nuts, and soaked dry red chilies with Malaysian curry powder.

4

Heat oil over medium flame and add the blended curry paste, cooking until the raw smell dissipates.

5

Add chicken and coat well, then add water and cook over high flame until boiling.

6

Add boiled potatoes, onion, lemongrass stalk, and curry leaves. Once boiling, lower the heat and simmer for 20 minutes.

7

Add coconut milk, and cook for another 5 minutes. Season with salt and sugar to taste, then give a final mix.

8

Serve with bread or rice.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories1191
% Daily Value *
Total Fat 89g115%

Saturated Fat 39g195%
Cholesterol 164mg55%
Sodium 669mg30%
Total Carbohydrate 46g17%

Dietary Fiber 12g43%
Total Sugars 16g
Protein 48g
Calcium 15mg2%
Iron 43mg239%
Potassium 1655mg36%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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