This popular Malaysian(Indian) Style Chicken Curry – Kari Ayam is rich in flavor and easy to make! Served commonly with Roti Prata/ Roti Canai in Malaysia and Singapore.
Malaysian Chicken Curry – Kari Ayam
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Malaysian Chicken Curry (Kari Ayam, Mamak Style)
Description
This is the Mamak style (Malaysian Indian Tamil Muslim), style of preparing Curry Chicken. It is robust with the flavour or warm spices. A spice mix is prepared by mixing together Meat Curry Powder with Kurma Spice Mix. Sometimes additional chilli powder is used. There are a few very popular brands of Malaysian Meat curry powder and Kurma spice available , but I am also sharing the home made spice mix recipes if you want to make them at home.
Ingredients
Instructions:
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Clean the Chicken pieces(500gms). Remove skin. Rinse well, and drain. Set aside.
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Slice Onion(1Nos) and Tomato(1Nos). Peel shallots, garlic cloves, and ginger.
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Add the shallots(8), garlic cloves(8-10) and ginger (2small) to a small grinder and blend into a smooth paste. No water is added.
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Put the Meat curry powder (3Tbsp) along with Korma spice mix (1/2Tbsp) into a bowl. Add enough room-temperature water to mix it into a semi-thick-liquid paste. Not too runny; not too thick. Set aside.
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Heat the oil(5Tbsp) in a large kuali(wok).
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Add the whole spices and allow to pop.
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Next add the fresh curry leaves(a-handful), followed by the sliced onion. Saute briefly.
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Add the ground shallot-garlic paste and saute well till it starts changing golden in color.
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On a separate burner heat, a small cast iron pan and add oil (1tsp). Add the sliced tomato when the pan is very hot, and toss the tomatoes till pulpy, getting some flames in the pan, as you do so. Then add to the wok/kuali and stir through. This step adds umami and enhances the curry taste, but is optional. You could add the tomatoes to the sauteed ingredients after step #8. Continue to saute till the tomatoes are pulpy.
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Add a splash of water and cook together briefly. Next, add the prepared curry paste. Stir through. Cook till the oil separates.
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Wash out the curry paste bowl with about a cup and a half of water and add now.
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Add salt to taste, as long as extra meat curry powder, kurma spice mix, and chilli powder to suit your taste. Also, add the asafoetida.
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Bring to a boil,m then lower the heat and simmer this curry (without adding chicken for about 7 minutes.
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Add water as needed if it thickens too much.
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Add the chicken pieces and bring to a boil once again. Lower heat, cover and cook for 30 minutes till the chicken is tender. Caution: You may need to open and add water to prevent the curry sauce from catching on the bottom.
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Now, add the coconut cream(1/2 cup only). Stir through briskly to incorporate, and simmer again for 1 minute.
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The curry should start to smell really aromatic at this point.
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Fast and Eay Malaysian Indian-style Chicken curry is ready to be served with Roti Prata, Biryani or Steamed rice.
Note
- Homemade Malaysian Indian Style Meat Curry Powder - Recipe(Video).
- Homemade Kurma Spice Mix- Recipe(Video).
- This curry is often served as a dipping sauce for Roti Prata or a side dish for Biryani Rice/ Plain Rice. It's popular for the actual sauce and not the chicken, When making at home you can add scrap pieces of chicken leftover from making another chicken dish or a few pieces if you prefer, I like to save some back bone sections and wings, to use later to make this curry, as seen in the video.
- Key Ingredients: Chicken, Spices, Onion, Shallots, Garlic, Ginger, Tomato, Coconut Milk, Curry leaves Oil, Salt.
