4potatoes(medium/small) (cut into 1/4s) - optional
Instructions
In a wok over a moderate high heat, add the oil and when hot, throw in the curry leaves and star anise. Let them sizzle briefly before adding the chicken.
Cook the chicken for 2-3 minutes to brown a little before adding the curry powder. Stir well to coat the chicken before pouring in the coconut milk and about 400-500 ml of water, until the chicken is all submerged and the sauce thin. Stir in the salt.
Bring to a boil, then if using, add the potatoes. Reduce the heat to low and simmer gently, uncovered, for 25 minutes. The sauce should have reduced to a creamy consistency, but if not, just turn up the heat and reduce until it does!
Video
Notes
Serving
I like to serve my chicken curry as a ‘Roti Canai’, with flaky Malaysian paratha (find them in the frozen section of any Indian supermarket). I’ll often just serve some of the sauce alongside the breads, but for a more hearty offering, a couple of spoons of curry with chicken and potato are amazing.
I’ll also serve Kari Ikan with lots of fluffy jasmine rice and some fresh cucumber and tomato on the side.
Storing and reheating
Refrigerate for 4-5 days in a sealed container.
Freeze for 3+ months. One note is that the potatoes may be a little mushy when reheating from frozen, so just be aware. The taste isn’t affected, and bobody died of mushy potato but I just wanted to flag!
Adding vegetables
Besides potato, I’ll often add other vegetables to the sauce to get my veggie fix. Sweet potato or pumpkin are good, as is cauliflower.
My most added vegetable are green beans or Asian string beans.
Make more curry powder
My recipe for Malaysian curry powder cookeatworld.com/malaysian-curry-powder/ makes more powder than you’ll need. Store it in an airtight container for up to 6 months and you’ll have enough powder for at least two more curries.