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Kari Ayam (basic chicken curry) with chicken pieces and potatoes in a bowl, served as a Singaporean/Malaysian chicken curry.

Kari Ayam Recipe (a Basic Chicken Curry from Singapore and Malaysia)

Azlin Bloor
Kari ayam recipe (basic chicken curry) made the Singaporean/Malaysian way with curry powder, potatoes, tomatoes, curry leaves and a splash of coconut milk - perfect with roti prata/roti canai or steamed rice.
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Prep Time 20 minutes
Cook Time 50 minutes
Course Main Course with Rice, Main Dish
Cuisine Singaporean and Malaysian
Servings 6
Calories 493 kcal

Ingredients
 
 

  • 2 large potatoes
  • 4 tomatoes
  • 1 kg chicken portions
  • 4 Tbsp vegetable oil
  • 3 sprigs curry leaves OR fresh coriander leaves added at the end
  • 200 ml coconut milk half a large can
  • 250 ml water
  • 1 tsp salt
  • black pepper not traditional, but always use pepper when using turmeric
Grind to a Paste
  • 2 medium onions
  • 4 cloves garlic
  • 5 cm ginger
  • 4 Tbsp curry powder
  • ¼ tsp turmeric
Whole Spices
  • 1 small cinnamon stick
  • 3 cardamoms
  • 2 cloves
  • 1 star anise

Instructions
 

Prep Work

  • Peel and roughly chop up the onions and place in a blender or food chopper. Add the garlic, roughly chop up the ginger and do the same.
    2 medium onions, 4 cloves garlic, 5 cm ginger
  • Blend everything to a fine paste. You shouldn't need any added water, but add some if you do. Not too much.
  • Stir in the curry and turmeric powders.
    4 Tbsp curry powder
  • Peel and quarter the potatoes.
    Halve the tomatoes.
    ¼ tsp turmeric

Let's get Cooking

  • Heat 3 Tbsp oil in a roomy pot on medium heat and fry the whole spices and curry leaves for 20 seconds.
    3 sprigs curry leaves, 1 small cinnamon stick, 3 cardamoms, 2 cloves, 1 star anise, 4 Tbsp vegetable oil
  • And the blended ingredients-curry powder mix and stir well. Fry this curry paste for 10 - 15 minutes. Add a tiny splash of water if necessary. You want the paste to give off an aroma, and you'll also start seeing tiny drops of oil separating from the paste.
  • Tip in the chicken and coat well with the fried paste.
    1 kg chicken portions
  • Add the coconut milk, water, potatoes and salt and stir well. Bring to a simmer, cover and lower heat right down. Cook for 45 minutes until your chicken and potatoes are cooked through.
    2 large potatoes, 200 ml coconut milk, 250 ml water, 1 tsp salt
  • Add the tomatoes about 5 minutes before the end of cooking time. I tend to throw them in when everything is fully cooked, so they are only just soft.
    Check seasoning and add more salt if necessary and some freshly ground black pepper to complement the turmeric.
    4 tomatoes, black pepper
  • Turn off the heat and let the curry rest for 10 minutes before serving. Top with some fresh coriander leaves (cilantro) if you like.

Nutrition

Calories: 493kcalCarbohydrates: 24gProtein: 25gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 85mgSodium: 492mgPotassium: 922mgFiber: 5gSugar: 4gVitamin A: 885IUVitamin C: 31mgCalcium: 73mgIron: 4mg
Keyword curry powder chicken curry, kari ayam, Malaysian chicken curry, roti prata curry, Singaporean chicken curry
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