Kari Ayam / Malaysian Curry Chicken

Kari Ayam is a Malaysian chicken curry with is typically made with coconut milk  and some spices. We had this curry in one of the Malaysian Restaurant called "Penang". This curry is served with Roti as an appetizer. The name of the dish is "Roti Canai" which means puffed bread served hot with curry or dal.  So we were served with a creamy chicken curry along with the roti.  When we first tasted this dish, we felt as if we were eating a Indian dish. It had all the flavors of Indian Masala and the roti was a typical Kerala Parota. Our family loved this dish. Thought why not make this curry at home, so I googled the recipe and found that this recipe is very simple to make with minimal ingredients.

I served this curry with home made Rumali Roti, and it tasted awesome, the same texture, flavor and color of that of Restaurant Style Kari Ayam. So this recipe goes to BM 62, week 2, Day 1, under the theme " Cook with coconut".

Ingredients:


Chicken 1 lb  / 500gms
Onions 1 large
Potatoes 2 large
Coconut milk 3/4 cup
Salt to taste
Red Chili powder 1 spoon
Curry Powder 5 spoons
Ginger Garlic paste 1 spoon
Chopped Cilantro 1/2 cup
Garam Masala 1 1/2 spoon
Oil 1/4 cup


Preparation:


Cut chicken into small to medium pieces and wash thoroughly.
In a presser cooker heat  2 spoons oil and add onion's.
Saute till they turn golden brown, remove and let it cool down.
Now grind the onions into smooth paste.
Heat the presser cooker again and add rest of the oil.
Add the ground paste and ginger garlic paste.
Let it cook for few minutes or till the raw smell disappears.
Now add chicken, curry powder, red chili powder and garam masala.
Mix well so that all the masalas coat the chicken well.
Add coconut milk along with 1/4 cup water and salt to taste.
Add cubed potatoes and mix well.
Cook further uncovered for 5 minutes and then cover with lid and presser cook for 2 whistles.
If you are not cooking in presser cooker just cover with any lid and cook till oil floats on top.
Garnish with chopped cilantro and serve.
Serve hot with plain  rice, pulao, biryani or any Indian bread.


Check to see what my fellow bloggers are cooking for BM 62.