Do give a try and enjoy this Malaysian Chicken curry as much as we did !
Recipe for Malaysian Chicken Curry /Kari Ayam
Ingredients :
Lemon grass : 2 stalks (Fresh, cut into 4-inch lengths, use only the white part, pounded)
Kaffir lime leaves : 6-8 piecies
Coconut milk : 1 1/2 cup
Lime juice : 1 tbsp
Salt to taste
Vegetable Oil : 2 tbsp
For Malaysian Spice Paste /Rempah :
Whole Dried Red chilli or Guajillo/New Mexico chiles : 5 nos or about 1/2 lb wiped clean, stemmed, and seeded (Using Guajillo makes it milder and gives nice colour red color to the curry)
Whole Coriander seeds : 1 tbsp
Whole Cumin seeds : 2 1/2 tsp
Whole Fennel seeds : 2 tsp
Cinnamon stick : 1/2 inch piece
Candlenuts or Whole macadamia nuts : 4-6 nuts
Shallots /Small Onion : 5 (sliced)
Galangal : 1 1/2 inch piece
Ginger : 2 1/2 tsp minced ( (from about 1 inch knob)
Garlic : 4 cloves roughly chopped
Fresh turmeric : 1/2 inch or substitute with turmeric powder : 1 tbsp
2. In dry medium skillet over moderate heat, dry roast coriander, cumin, and fennel seeds and cinnamon stick for 5 minutes or until fragrant. Stir/ toss constantly to make sure the spices don’t burn.
3. Transfer to spice grinder or mortar and pestle and process to fine powder.
4. In mortar and pestle, food processor, or blender, combine spice powder, soaked chiles, macadamia nuts, shallots, ginger, galangal, garlic, turmeric, and 2 tbsp of water and purée until mixture becomes smooth paste.
5. Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife. Cut each stalk into 1-inch pieces.
6. In large saucepan over moderate heat, heat oil. Add spice paste /Rempah and sauté frequently until quite toased and oil starts to ooze from paste, it takes about 5 minutes. (Note : Do not burn the spices)
7. Sprinkle chicken pieces with salt and add to pan.
8. Sauté chicken stirring occasionally for 5 minutes. Now add lemongrass and coconut milk and bring to boil.
9. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until chicken is just cooked through 30-35 minutes. (Note : If sauce separates during cooking, stir in water 1 tbsp at a time, to bring sauce back together)
10. Transfer chicken to serving bowl and sprinkle with roasted coconut. Serve hot with Roti Canai, Chapathi, Parotta or White Rice and Enjoy!
Notes :
- Additional ingredient may be added : Potatoes, Belacan (fermented shrimp paste), Fresh curry leaves and can substitute with beef, lamb/goat, turkey and pork.
- If you prefer spicier dish, then add 1-2 tbsp red chili powder when blending the spices.
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Happy Cooking!
Sangeetha
malaysian food evide ellavarkkum ishtamanu…
chicken curry valare nannayittundu…yummy!
Thx everyone for stoping by and taking time to drop lovely comments 🙂 try it, Im sure u will love it.
Dear sangeetha
This reminds me of Kuala lumpur days. I love this curry. I did not have much idea about the spice mix. Now I will try it…But I will 1st try with Mutton. because off late I am having a over doze of chicken, it is getting on my nerves rather than getting into my tummy…now ha ha
Have a nice week
Slurpp, very tempting chicken curry, makes me hungry..
Wow delicious chicken curry..adipoli color..yummy gravy
delicious..that chicken curry is making me hungry again..already had my lunch..love the beautiful rich color of the gravy..
This is my fav too..i always order this with roti canai..yum yummmmmmmm,u got the perfect color..
ayyo..ente fav…!!! we had a party at a malaysian restaurant this weekend.. this curry is making me drool dear!!!! adipoli!!
excellent preparation….color looks really rich…
ooh that looks so good!
What a delicious and spicy chicken curry!
Nandini's Food Page
The Malayasian Chicken curry is too yummy..cant resist the curry
curry looks very very yum, i really felt hungry seeing this one…
Delicious and yummy chicken curry. Wonderful presentation.
Looks like a thai indian fusion ……loved the flavors ….all my fave things going in.
wow what a delicious chicken curry.. really good with roti.. nicely presented ad always
KOthipichu..serkkum drooling here over the pics Sangee. entha color adipoli gravy…kothyavunne…
never tried coconut milk with chicken… Malaysian chicken curry looks interesting… and the gravy is thick and attracts me…. again kothiavunnu…
What a delicious looking gravy !! little different …Must have tasted well with rice
Deepa
Hamaree Rasoi
ethu kollao sanghi.Malaysian food eshtano?evide chicken unakkameenum ellatha dishes ella.nammade taste um ayitu samyam undu.chicken curry kidilan ayitundu too:)
Looks yummy, I too prepared similar way but added more dry chili for extra kick…
yummy kottan anallo…perfect with chapathi and rice!
chicken curry looks delicious …yummy
Satya
http://www.superyummyrecipes.com
Looks great! Hope you are having a nice extended weekend.
Chicken looks delicious..love the color of the gravy!!
US Masala