Malaysian chicken curry /kari ayam

Main Dish
8 servings
15 min
45 min
Very Easy


Number of serving: 8

For Malaysian Spice Paste /Rempah :


  • Soak the chiles with cold water for 10-20 minutes or until softened. Drain and blot dry and set aside.
  • In dry medium skillet over moderate heat, dry roast coriander, cumin, and fennel seeds and cinnamon stick for 5 minutes or until fragrant.
  • Stir/ toss constantly to make sure the spices don't burn. Transfer to spice grinder or mortar and pestle and process to fine powder.
  • In mortar and pestle, food processor, or blender, combine spice powder, soaked chiles, macadamia nuts, shallots, ginger, galangal, garlic, turmeric, and 2 tablespoons of water and purée until mixture becomes smooth paste.
  • Cut off and discard top of each lemongrass stalk, leaving 6-inch stalk, then smash stalks with side of large heavy knife. Cut each stalk into 1-inch pieces.
  • In large saucepan over moderate heat, heat oil. Add spice paste /Rempah and sauté frequently until quite toased and oil starts to ooze from paste, it takes about 5 minutes.
  • Sprinkle chicken pieces with salt and add to pan. Sauté chicken stirring occasionally for 5 minutes. Add lemongrass and coconut milk and bring to boil.
  • Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until chicken is just cooked through 30-35 minutes.
  • Transfer chicken to serving bowl and sprinkle with roasted coconut. Serve hot with Roti Canai, Chapathi, Parotta or White Rice.


Malaysian Chicken Curry /Kari Ayam, photo 1
Malaysian Chicken Curry /Kari Ayam, photo 2


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