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!