Kari Ayam (Chicken Curry)

I made Kari Ayam (Chicken Curry) as an accompaniment for the Roti Canai, although we had quite a lot of it with piping hot white rice. The recipe below is one that I have adapted from my mum’s.

Ingredients

• 1 large onion, 3 cloves of garlic, ginger the size of a thumb – blended together
• 4 chicken thighs on the bone (skin removed)
• 2 potatoes – quartered
• a handful of curry leaves
• 1 lemongrass stalk – bruised
• 2 cinnamon stalks
• 1 star anise
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 3 tsbp curry powder
• 1 tbsp chilli powder
• 1 small can of coconut cream
• salt and sugar to taste

Method

1. Fry the blended onion/garlic/ginger mix, cumin, cinnamon, mustard seeds, star anise, lemon grass and curry leaves in a bit of oil
2. Add the chicken thighs and coat with the above mix, stir for 2 minutes
3. Add in the curry and chilli powder, stir well so that it coats the chicken evenly. Leave to cook for 5 minutes
4. Pour in the coconut cream, and also 1/2 cup of water. Give the curry a good stir and leave to cook for 20 minutes over a slow flame
5. Add in the potatoes, salt and 1 tsp sugar and leave to cook for a further 20 minutes
6. Do a final taste test, and season to taste