Curry chicken (kari ayam)

Main Dish
5 servings
15 min
40 min
Very Easy


Number of serving: 5
1.5 kg of chicken, cut into bite sized pieces

3 4 potatoes, cut into medium size cubes

3 4 tablespoons of oil

2 cups of santan (thick coconut milk or you may substitute with full cream milk)

1 litre of water

Spices (A) ground :

5 shallots

4 candlenuts (you may substitute this with macadamia nuts)

3 tablespoons chilli paste (you may omit with 5 tablespoons of meat curry powder this if you can't get chilli paste)

2½ tablespoons meat curry powder

Spices (B):

4cm piece cinnamon stick

3 star anise

1 stalk of curry leaves

12-15 cardamom pods

for the spices you don?t have to get exactly the amount stated here, it?s merely an estimation

salt and sugar to season

Chilli Paste :

200 g dried chillies, soaked in hot water for an hour

100 g red chillies seeded


  • Heat cooking oil in wok or heavy based pot. Add in spices (B), stir fry constantly at low heat till fragrant .
  • Add in Spices (A) and continue frying until the oil rises. Add in the chicken along with the potatoes and mix well until meat is coated with spices.
  • Stir in thin coconut milk and let it simmer until the meat?s tender and potatoes are soft. It would take about an hour and remember to stir occasionally
  • Pour in thick coconut milk, bring to a boil.
  • Serve and enjoy.
  • To make chilli paste.
    Blend the chillies until smooth, and this would make about a jar.


Curry Chicken (Kari Ayam), photo 1
Curry Chicken (Kari Ayam), photo 2
Curry Chicken (Kari Ayam), photo 3


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