Name: Authentic Kari Ayam Recipe
Prep time: 20 min
Cook time: 40 min
Yield: 4
Cuisine: Malaysia
Ingredients: *For the Spice Paste (Rempah):**; 6 shallots, peeled; 4 cloves garlic, peeled; 2 inches ginger, peeled; 2 inches galangal, peeled (can substitute with more ginger); 3 stalks lemongrass, white part only, sliced; 4-6 dried red chilies, soaked in hot water to soften; 2-3 fresh red chilies (adjust to taste); 1 tablespoon turmeric powder; 1 tablespoon coriander powder; 1 teaspoon cumin powder; 1 teaspoon fennel powder; *For the Curry:**; 5 kg (3.3 lbs) chicken, cut into serving pieces (bone-in for more flavor); 3 tablespoons cooking oil; 2 sprigs fresh curry leaves; 3 stalks lemongrass, bruised; 2 large potatoes, peeled and quartered; 400 ml (1 can) coconut milk; 400 ml water (or chicken stock); 1 tablespoon tamarind paste, mixed with 3 tablespoons water (strained); 1 teaspoon sugar or palm sugar (gula melaka); Salt to taste

Kari Ayam 🇲🇾 Malaysia

Chicken curry with a blend of aromatic spices and coconut milk.

Chicken Curry

Made with

Chicken spices coconut milk

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