This Malaysian Chicken Curry (Kari Ayam) is a rich, flavorful, and aromatic dish that’s perfect for any meal. Made with tender chicken, fresh spices, and creamy coconut milk, it has a delicious balance of savory, spicy, and slightly sweet flavors. Serve it with rice or flatbread for a hearty, satisfying meal that’s easy to make but tastes like it took hours.
| Servings | Total |
| 6 | 1hr |
History of Malaysian Chicken Curry
Malaysian Chicken Curry, also known as “Kari Ayam,” is a popular dish in Malaysia, influenced by Indian, Chinese, and Southeast Asian cuisines. The dish reflects Malaysia’s multicultural history, with its use of Indian curry spices like turmeric, coriander, and cumin, combined with Southeast Asian ingredients like coconut milk and lemongrass. Over time, it became a beloved dish in Malaysian households and is now enjoyed worldwide.
Why Malaysian Chicken Curry?
- Rich and Creamy: Coconut milk makes the sauce silky and smooth.
- Bold and Flavorful: A blend of fresh spices and aromatics creates a rich, deep flavor.
- Customizable: Adjust the spice level to suit your taste.
- Comforting Meal: Perfect for family dinners, and it tastes even better the next day.
Why Malaysian Chicken Curry?
- Rich and Creamy: Coconut milk makes the sauce silky and smooth.
- Bold and Flavorful: A blend of fresh spices and aromatics creates a rich, deep flavor.
- Customizable: Adjust the spice level to suit your taste.
- Comforting Meal: Perfect for family dinners, and it tastes even better the next day.
What is Malaysian Chicken Curry Made of?
This dish is made with:
- Chicken: Bone-in chicken thighs or drumsticks, but boneless chicken works too.
- Aromatic Spices: Coriander, cumin, turmeric, and curry powder create a flavorful base.
- Aromatics: Garlic, ginger, onions, and lemongrass for authentic Malaysian flavor.
- Coconut Milk: For a creamy, slightly sweet, and rich sauce.
- Potatoes: For added heartiness and texture.
- Optional Add-Ins: Carrots, sweet potatoes, or hard-boiled eggs for a heartier meal.
What to Have with Malaysian Chicken Curry
Serve this dish with:
- Rice: Steamed rice, jasmine rice, or coconut rice.
- Flatbread: Roti canai, naan, or paratha for dipping in the sauce.
- Salad or Raita: A fresh cucumber raita or a side salad to balance the richness.
- Vegetables: Serve with sautéed spinach, steamed green beans, or roasted broccoli.
Is Malaysian Chicken Curry Healthy?
Malaysian Chicken Curry can be healthy if made with fresh ingredients. Coconut milk contains healthy fats, and the spices used have anti-inflammatory properties. To make it healthier, use lean chicken breasts and reduce the amount of coconut milk. Adding vegetables like spinach, carrots, or peas increases the nutritional value of the dish.
Kitchen Equipment
- Large pot, skillet, or Dutch oven (for cooking the curry)
- Knife and cutting board (for chopping onions, garlic, and chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
For the Curry:
- 1.5 lbs chicken thighs or drumsticks (bone-in preferred, but boneless works too)
- 2 tbsp vegetable oil or coconut oil
- 2 large onions (chopped)
- 3 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 2 lemongrass stalks (bruised)
- 2 large potatoes (peeled and cubed)
- 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
- 1/2 cup coconut milk (unsweetened)
- 2 cups chicken broth (or water)
For the Spice Blend:
- 1 tbsp curry powder (Malaysian curry powder, if available)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground fennel seeds (optional)
- 1/2 tsp chili powder (optional for heat)
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp salt (or to taste)
Directions:
Step 1: Prepare the Ingredients
- Cut the chicken into pieces (if not already cut). Cube the potatoes, chop the onions, mince the garlic, and grate the ginger.
- Lightly bruise the lemongrass by hitting it with the back of a knife. This releases its aroma.
Step 2: Cook the Chicken
- Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook for 5-7 minutes, turning occasionally until lightly browned on all sides. Remove the chicken from the pot and set it aside.
Step 3: Sauté the Aromatics
- In the same pot, add the chopped onions. Sauté for 5-7 minutes until golden brown.
- Add the minced garlic, grated ginger, and bruised lemongrass. Cook for 1-2 minutes until fragrant.
Step 4: Add the Spices
- Add curry powder, turmeric, cumin, coriander, fennel seeds, cinnamon, and chili powder (if using). Stir well to coat the onions in the spices. Cook for 1-2 minutes.
Step 5: Make the Curry Base
- Add the chopped tomatoes to the pot. Stir and cook for 3-5 minutes until the tomatoes soften and break down.
- Pour in the chicken broth and coconut milk. Stir well to combine.
Step 6: Add the Chicken and Potatoes
- Return the chicken to the pot along with the cubed potatoes. Stir to coat everything in the sauce.
- Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the chicken is tender and the potatoes are fully cooked.
Step 7: Final Touches
- Taste the curry and adjust the seasoning, adding more salt if needed.
- Remove the bruised lemongrass stalks before serving.
Step 8: Serve
- Serve hot with steamed rice, jasmine rice, or roti. Enjoy!
Tips
- Use Bone-In Chicken: Bone-in chicken gives the curry more flavor, but boneless chicken works too.
- Make It Spicier: Add more chili powder or fresh red chilies if you like it spicy.
- Add Veggies: Add carrots, green beans, or spinach for extra nutrition.
- Make it Vegan: Replace chicken with tofu, chickpeas, or vegetables like sweet potatoes and carrots.
- Don’t Skip the Lemongrass: It adds a fresh, citrusy aroma that makes the curry authentic.
Conclusion
This Malaysian Chicken Curry (Kari Ayam) is a rich, creamy, and flavorful dish that’s simple to prepare. With tender chicken, aromatic spices, and a silky coconut curry sauce, it’s a hearty meal that feels like a special treat. Serve it with rice, naan, or roti for a complete and satisfying dinner that the whole family will love.
MORE RECIPES
Malaysian Chicken Curry (Kari Ayam) Recipe
This Malaysian Chicken Curry (Kari Ayam) is a rich, flavorful, and aromatic dish that's perfect for any meal. Made with tender chicken, fresh spices, and creamy coconut milk, it has a delicious balance of savory, spicy, and slightly sweet flavors. Serve it with rice or flatbread for a hearty, satisfying meal that’s easy to make but tastes like it took hours.
Equipment
- Large pot, skillet, or Dutch oven (for cooking the curry)
- Knife and cutting board (for chopping onions, garlic, and chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1.5 lbs chicken thighs or drumsticks (bone-in preferred, but boneless works too)
- 2 tbsp vegetable oil or coconut oil
- 2 large onions (chopped)
- 3 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 2 lemongrass stalks (bruised)
- 2 large potatoes (peeled and cubed)
- 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
- 1/2 cup coconut milk (unsweetened)
- 2 cups chicken broth (or water)
- 1 tbsp curry powder (Malaysian curry powder, if available)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground fennel seeds (optional)
- 1/2 tsp chili powder (optional for heat)
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp salt (or to taste)
Instructions
- Cut the chicken into pieces (if not already cut). Cube the potatoes, chop the onions, mince the garlic, and grate the ginger.
- Lightly bruise the lemongrass by hitting it with the back of a knife. This releases its aroma.
- Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook for 5-7 minutes, turning occasionally until lightly browned on all sides. Remove the chicken from the pot and set it aside.
- In the same pot, add the chopped onions. Sauté for 5-7 minutes until golden brown.
- Add the minced garlic, grated ginger, and bruised lemongrass. Cook for 1-2 minutes until fragrant.
- Add curry powder, turmeric, cumin, coriander, fennel seeds, cinnamon, and chili powder (if using). Stir well to coat the onions in the spices. Cook for 1-2 minutes.
- Add the chopped tomatoes to the pot. Stir and cook for 3-5 minutes until the tomatoes soften and break down.
- Pour in the chicken broth and coconut milk. Stir well to combine.
- Return the chicken to the pot along with the cubed potatoes. Stir to coat everything in the sauce.
- Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the chicken is tender and the potatoes are fully cooked.
- Taste the curry and adjust the seasoning, adding more salt if needed.
- Remove the bruised lemongrass stalks before serving.
- Serve hot with steamed rice, jasmine rice, or roti. Enjoy!