Kari Ayam

What to Put on the Table With Kari Ayam

• Steamed rice
• Roti canai
• Cucumber pickle
• Fried shallots

Making Kari Ayam, Step by Step

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1. Heat the oil in a wide pan. Fry the curry powder paste for 3 minutes until fragrant.

   Mark done Start 3 min timer

2. Add the shallots, garlic, ginger, lemongrass, cinnamon, star anise and curry leaves and cook for 3 minutes.

   Mark done Start 3 min timer

3. Add the chicken and stir to coat for 3 minutes.

   Mark done Start 3 min timer

4. Add the potatoes, coconut milk, water, salt and sugar. Bring to a gentle simmer and cook for 30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.

   Mark done Start 30 min timer

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A Few Notes

Cut the potatoes into large pieces so they do not dissolve.

Add a splash of water if the sauce becomes too thick.

Keep the curry at a simmer, not a boil.

Swaps and Variations

• If coconut is a problem, a cooking cream (dairy or plant-based) can stand in for the coconut milk in a sauce; the dish will lose the coconut flavour and taste noticeably different.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Keeping What's Left

Keeps in the fridge for 3 days. Reheat gently.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.