dinner · dairy-free · gluten-free
Malaysian chicken curry
Kari ayam: chicken and potatoes in a coconut curry built on a chili-lemongrass spice paste.
- Time
- 70min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Blend the paste ingredients smooth; mix curry powder with a little water to a paste.
-
2
Fry whole spices and curry leaves in oil, add the blended paste and curry paste and fry until oil separates, 8–10 minutes.
-
3
Add chicken and coat well.
-
4
Add coconut milk, water and potatoes; simmer covered until chicken and potatoes are tender and the chicken reaches 74°C (165°F), 35 minutes.
-
5
Season with salt and a pinch of sugar; serve with rice or roti.
