Malaysian Curry Chicken (kari ayam) - Best curry recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream + water

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option while chicken thighs are more affordable.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: cumin + coriander

Homemade blends can be tailored to taste and are often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute that provides umami flavor.

Marinate chicken pieces in light soy sauce and corn flour, mixing well. Let it marinate for at least 2 hours or up to overnight.

Cut potatoes into pieces and soak in water to prevent oxidation.

Deep fry the potatoes until slightly colored, then remove and set aside.

Blend chopped chili peppers, ginger, and onions with a few tablespoons of vegetable oil to make a curry paste.

Add the curry paste to a large skillet or wok without adding more oil, and cook until the moisture reduces and the paste becomes fragrant.

Add water to the curry paste, then stir in Malaysian curry powder, chili powder, salt, and sugar to season.

Return the marinated chicken to the skillet and add curry leaves and bashed lemongrass.

Cook the chicken over low heat for about 20 to 25 minutes until fully cooked, stirring occasionally.

Halfway through cooking, add the deep-fried potatoes and coconut milk, continuing to cook until the potatoes are soft and the chicken is tender.

Check the chicken's internal temperature with a kitchen thermometer to ensure it is slightly over 72°C.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens