Kari Ayam / Malaysian Curry Chicken

Ingredients :
Chicken	2 lb
Potatoes	2 nos
Oil	3 tbsp
Coconut Milk	1 cup thick + 1 cup thin
Salt	to taste
Red Chili Powder	1-2 tbsp
Malaysian Curry Powder	5 tbsp

To Grind Paste:
Onion	2 no ( Medium )
Garlic	8 nos
Ginger	1 inch

For Curry Powder:
Coriander Seed	6 tbsp
Cumin Seed	2 tbsp
Fennel Seed	2 tbsp
Fenugreek Seed	2 tbsp
Pepper	2 tbsp
Cinnamon	3 inch
Rice	2 tbsp
Cardamom	1 tsp
Red Chili	5 nos
Cloves	4 nos
Star Anise	1 no
Turmeric	5 tbsp

 

Directions:

1. Step 1
   Cut the chicken into small pieces. Peel the potato skin cube them and place it in water. Grind onion, garlic and ginger to a fine paste. Dry roast the items given in ” Curry Powder” and when cold grind it to a fine powder. Mix the curry powder, chili powder and water -2-3 tbsp and mix it to a fine paste.
2. Step 2
   In a non-stick pan add oil and add the wet ground paste. Fry till the raw smell leaves and oil separates. Add the curry paste and fry till the oil separates. Add chicken and mix well to coat the chicken with the masala.
3. Step 3
   Add the coconut milk, salt and stir well. Cook in medium-high until the chicken is cooked and the oil floats on the gravy. Add the cubed potatoes and cook for another 10 min.
   
   Source

Posted in: Chicken,Malaysian