This Malaysian Curry is Mom Approved - Malaysian Chicken Curry (Kari Ayam)

Marinate chicken thighs and drumsticks in half a pack of Malaysian curry paste.

Chop 2 shallots and mince 4 cloves of garlic.

Grate a thumb-sized piece of ginger (about 1 tablespoon).

Pound shallots, garlic, and ginger into a paste using a mortar and pestle.

Trim and bruise the bottom third of 2 stalks of lemongrass.

Cut 1 pound of potatoes in half or into bite-size pieces.

Place 1 cinnamon stick and 2 star anise into a disposable tea bag.

Heat 2 tablespoons of vegetable oil in a 4.5-quart Dutch oven over medium heat.

Brown the marinated chicken skin side down for 2-3 minutes.

Add 1/2 cup chicken stock and scrape the bottom of the pot.

Add 1 can of coconut milk and stir well.

Add the potatoes and ensure everything is submerged.

Add 5 lime leaves and 2 cups of water to cover the chicken and potatoes.

Bring to a simmer, cover, and cook on low for 1 hour.

Equipment Needed

Allergens