Malaysia

Kari ayam

Name: Kari ayam
Total time: 1 h
Yield: 5 servings
Cuisine: Malaysian
Ingredients: Chicken, curry cut (bone in chicken, small pieces), bone in pieces; 3 halved potato; 2 sliced onion; 6 cloves garlic; 1 inch ginger; 1 stalk bruised lemongrass; 2 sprigs curry leaves; 1 star anise 1 cinnamon stick, 3 cloves, 3 cardamom whole spices; 1 tbsp kashmiri chilli powder; 1 1/2 tbsp coriander powder (ground coriander); 1 tsp cumin powder (ground cumin); 1 tsp ground fennel seeds; 1 tsp turmeric (ground turmeric); 1 1/4 cups thin coconut milk; 2/3 cup thick coconut milk; 2 tbsp cooking oil (vegetable oil); Salt, to taste; 1 1/4 cups water

Malaysian chicken curry with potatoes, curry leaves and coconut milk. Bread dipping mandatory.

60 minTime

42 gProtein each

mediumSpice

Curry, Malaysian style1 chapter · 1 min read

Make it your way

Grandma's wayCurry leaves, star anise, potatoes.

The original

558kcalsame

42 gproteinsame

5 gfibresame

60minutessame

Kari ayam.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)bone in pieces

Potato3, halved

Onion2, sliced

Garlic6 cloves

Ginger2.5 cm

Lemongrass1 stalk, bruised

Curry leaves2 sprigs

Whole spices1 star anise, 1 cinnamon stick, 3 cloves, 3 cardamom

Kashmiri chilli powder1 tbsp

Coriander powder (ground coriander)1½ tbsp

Cumin powder (ground cumin)1 tsp

Fennel seeds1 tsp, ground

Turmeric (ground turmeric)1 tsp

Thin coconut milk1¼ cups

Thick coconut milk⅔ cup

Cooking oil (vegetable oil)2 tbsp

Saltto taste

Water1¼ cups

Method

5 steps

1Make a paste of all spice powders with a little water.
2Fry whole spices, curry leaves, lemongrass and onion in oil until golden, then garlic and ginger.
3Add the spice paste and fry until the oil separates.
4Add chicken and potatoes, then thin coconut milk and water. Simmer until chicken is cooked through and potatoes are tender.
5Stir in thick coconut milk and salt, simmer 2 minutes.

Serve it like this

Serve in a deep bowl with potatoes showing, curry leaves on top, with roti canai, bread or steamed rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Malaysia

Kari ayam

Malaysian chicken curry with potatoes, curry leaves and coconut milk. Bread dipping mandatory.

60 minTime

42 gProtein each

mediumSpice

Curry, Malaysian style1 chapter · 1 min read

Make it your way

Grandma's wayCurry leaves, star anise, potatoes.

The original

558kcalsame

42 gproteinsame

5 gfibresame

60minutessame

Kari ayam.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)bone in pieces

Potato3, halved

Onion2, sliced

Garlic6 cloves

Ginger2.5 cm

Lemongrass1 stalk, bruised

Curry leaves2 sprigs

Whole spices1 star anise, 1 cinnamon stick, 3 cloves, 3 cardamom

Kashmiri chilli powder1 tbsp

Coriander powder (ground coriander)1½ tbsp

Cumin powder (ground cumin)1 tsp

Fennel seeds1 tsp, ground

Turmeric (ground turmeric)1 tsp

Thin coconut milk1¼ cups

Thick coconut milk⅔ cup

Cooking oil (vegetable oil)2 tbsp

Saltto taste

Water1¼ cups

Method

5 steps

1Make a paste of all spice powders with a little water.
2Fry whole spices, curry leaves, lemongrass and onion in oil until golden, then garlic and ginger.
3Add the spice paste and fry until the oil separates.
4Add chicken and potatoes, then thin coconut milk and water. Simmer until chicken is cooked through and potatoes are tender.
5Stir in thick coconut milk and salt, simmer 2 minutes.

Serve it like this

Serve in a deep bowl with potatoes showing, curry leaves on top, with roti canai, bread or steamed rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kari ayam

Make it your way

Ingredients

Method

Kari ayam

Make it your way

Ingredients

Method

Make it a meal