A good Malaysian Chicken Curry is truly deserving as one of the finest dishes in the world. A unique marriage of South East Asian and Indian cuisines - and this recipe creates a heady, fragrant and utterly intoxicating curry.
Malaysian food is a triumph of flavour, colour and fragrance and never more evident than in this fantastic Kari Ayam (Chicken Curry). And now you can create this exact and super authentic flavour at home - and the splendid news it that it couldn't be simpler. It's just one of the dishes from my Best Malaysian Curry Recipes - check one, or all, of those out too.
In this Kari Ayam (Curry Chicken) juicy chicken sits alongside creamy, soft potatoes (kentang) in a wonderfully fragrant coconut sauce. Anise is a key flavour in my recipe and it marries perfectly with the combination of spices that go into the special curry powder. It's a celebration of flavour and fragrance.
A good Malaysian Kari Ayam starts with a solid taste foundation - a good spice blend to aid in creating those unique, authentic flavours. Making your own Malaysian curry powder at home is simple - I grind a large batch from time to time and it keeps for up to 6 months - always at hand. Check out my Malaysian Curry Powder recipe to see how easy it is to make. You'll need a few spices:
- Fennel seeds
- Star anise
- Coriander seeds
- Cumin seeds
- Cardamom pods
- Black pepper
The great thing about having a homemade curry powder is that you always have it on hand - enabling you to whip up this treasure within an hour.
If you're looking for a more convenient path to Kari Ayam, then you should also consider one of the excellent store-bought options available. My favourite store-bought curry powder is Yeo's Malaysian Curry Powder (shown below). As a rule of thumb, always choose a powder labelled "Malaysian Curry Powder" and for Kari Ayam and similar curries, the label may also read "Malaysian Curry Powder for Meat."