Malaysian Kari Ayam (Chicken Curry)

My good friend Tony got this recipe from his mum (can’t go wrong with mummy’s touch). It’s very delicious and super easy. I cook for myself and they are freezer friendly. Make a big batch and it’s enough for 3 to 4 meals.


  • Chicken pieces (I usually use 1kg chicken wings and drumsticks, but you can use boneless parts)
  • Kaffir lime leaves (approx 10 leaves or to you liking)
  • Lemon grass (x 2, white part only and crushed with the flat side of your knife)
    Large brown onion (x1)
  • Garlic (x 4 cloves)
  • Dried Chillies (x 10 or to your liking and soaked in hot water for about 15 mins to soften)
  • Corriander powder (x 1 large tablespoonful)
  • Tumeric powder (x 1 small teaspoon)
  • Malaysian curry chicken powder or Meat Curry Powder (x 2 large tablespoonful)
  • Coconut milk (1 medium can of coconut milk)
**Extra Chilli Powder (personal preference)
My personal twig – 3 carrots added right from the beginning; some Okra at the end before the heat is turned off.
  1. In a blender, blend onion, garlic and chillies until fine (add a bit of water so it’s easy to blend). Pour the blended mixture into a large bowl and fold in curry powder, coriander powder and turmeric.
    This now is your curry paste.
  2. In a large wok, heat oil (a few tablespoons).  Stir in the curry paste (and carrot if it’s the twig).  Stir for a few minutes.Add in kaffir lime leaves and lemon grass, stir for another minute.
    Add chicken and stir for about 5 mins and chicken is well coated in the paste.  Add a few pinch of salt.
    Add coconut milk.
    Add a bit of water (half a cup or adjust accordingly) and simmer.
    Add more salt to taste.
    Continue simmering until chicken is cooked right through.
This can be served with coconut rice, mashed potato or any bread.

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