Kari Ayam (Classic Malaysian Chicken Curry)
Hidangan tradisional · Malaysian
A rich and aromatic Malaysian chicken curry, featuring tender chicken pieces simmered in a complex spice paste and coconut milk, creating a deeply flavorful and comforting dish.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, bone-in, skin-on1 kg
- Potatoes, peeled and cubed300 g
- Coconut milk400 ml
- Shallots, sliced200 g
- Garlic, minced5 cloves
- Ginger, grated2 cm piece
- Galangal, grated2 cm piece
- Lemongrass, bruised2 stalks
- Dried chilies, soaked and blended10-15
- Turmeric powder2 tsp
- Coriander powder2 tbsp
- Cumin powder1 tbsp
- Fennel seeds, toasted and ground1 tsp
- Candlenuts, ground3
- Tamarind paste, diluted in water2 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Kaffir lime leaves4
- Fresh cilantro, for garnisha handful
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, ginger, galangal, dried chilies, turmeric powder, coriander powder, cumin powder, fennel seeds, and candlenuts into a smooth paste.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the spice paste and bruised lemongrass. Sauté until fragrant and the oil separates, about 10-15 minutes.
- 3
Add the chicken pieces and sear them until lightly browned on all sides.
- 4
Add the cubed potatoes, kaffir lime leaves, and stir to combine.
- 5
Pour in the coconut milk and enough water to cover the chicken and potatoes. Bring to a simmer.
- 6
Reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is tender and the potatoes are cooked through. Stir occasionally.
- 7
Stir in the diluted tamarind paste, salt, and black pepper to taste. Simmer for another 5 minutes.
- 8
Remove lemongrass stalks and kaffir lime leaves before serving. Garnish with fresh cilantro.
