Malaysian Chicken Curry (Kari Ayam)
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Ingredients
- 900 g bone-in chicken thighs and drumsticks
- 300 g waxy potatoes, diced
- 400 ml tinned coconut milk
- 1 onion, sliced
- 3 garlic cloves
- 15 g fresh ginger, grated
- 3 tbsp curry powder
- 1 cinnamon stick
- 2 star anise
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 729 kcal
- Protein
- 43.1 g
- Carbohydrate
- 20.5 g
- of which sugars
- 4.9 g
- Fat
- 52.1 g
- of which saturates
- 24.4 g
- Fibre
- 4.9 g
- Salt
- 0.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and fry the onion for 4-5 minutes until soft.
- 2
Add the garlic, ginger, curry powder, cinnamon stick and star anise and fry for 2 minutes until fragrant.
- 3
Add the chicken pieces and turn to coat in the spices, frying for 3-4 minutes.
- 4
Pour in the coconut milk and 200ml water, add the potatoes, and bring to a simmer.
- 5
Cover and cook for 30-35 minutes, stirring occasionally, until the chicken has no pink left at the bone and the potatoes are tender.
- 6
Uncover and simmer for a final 5 minutes to thicken the sauce slightly before serving with rice.
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