Kari Ayam is another chicken curry I tried from Malaysian cuisine. This recipe is well matching with Sri Lankan Chicken Recipes and the taste. In Kari Ayam, some sugar is added. But, this tastes much even without adding sugar. I found the way of cooking is slightly different from Sri Lankan Chicken recipes. Anyway,this chicken curry is best with rice or any breads.
Today I noticed that I have shared lot of vegetable recipes past few days. This Kari Ayam was cooked few weeks ago. I’ve forgotten to post it and I guess this post will be attracted to some of you who likes non veg dishes.
Ingredients (2-3 servings)
1 medium sized potato2 tbsp vegetable oil
1 cup thick coconut milk
½ medium sized onion, finely chopped
1 tspn ginger garlic paste
1 cinnamon piece
1 star anise
1/2 tsp cardamom seeds, crushed
1 sprig of curry leaves
1 tspn curry powder
1 tbsp chilli powder, or to taste
1 stalk of lemongrass
Salt to taste
1 tbsp white sugar
MethodClean and cut chicken into pieces. Keep aside.
Peel the skin of potato and cut into cubes.
Grind all spices into a fine paste including onion, ginger, garlic, cinnamon, cardamom seeds.
Heat oil in a wok .Then add spice paste and curry leaves and stir fry until aromatic.
Add chicken, and lemongrass. Add thick coconut milk. Reduce heat and simmer until chicken is half cooked. Then add potato and simmer until both are cooked well for about 15 minutes. Add some water if curry becomes too dry.
Adjust salt. Finally stir in sugar and mix well.