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.


  • 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


  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

marshmallows 012


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