Malaysian Chicken Curry (Kari Ayam)

8-12 chicken thighs
1/2 cup (125 ml) vegetable oil
3 star anise
1 cinnamon quill
4 whole cloves
10 curry leaves
1 large red onion, chopped
80 g (2/3 cup) Malaysian meat curry powder
400 ml coconut milk
lime halves (optional) and steamed rice, to serve

Rub chicken with 1 tsp salt, then set aside.

Heat oil in a large saucepan over medium heat. Add star anise, cinnamon, cloves and the curry leaves, and cook, stirring, for 30 seconds or until fragrant.

Add onion and cook, stirring, for 3 minutes or until lightly browned.

Stir in curry powder, then add chicken and stir until well coated.

Add 60 ml coconut milk and stir to combine, then cover and cook for 1 minute.

Add remaining 340 ml coconut milk and 125 ml water, then stir to combine.

Cover again, bring to the boil, then reduce heat to low and simmer for 20 minutes or until chicken is cooked through; add extra water if the curry is too thick.

Squeeze over the limes, then add them to the curry, if desired. Serve the chicken curry with steamed rice.

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