Malaysian Mamak Style Chicken Curry (Kari Ayam)

Malaysian Mamak Style Chicken Curry (Kari Ayam)

A popular dish that is often served as part of a festive celebration in Malaysia. It is simply delicious, now commonly served at anytime during breakfast, lunch or dinner with roti canai or rice. The fragrant Malaysian curry powder (available at Asian grocery shops) really makes this classic dish - an intoxicating mix of turmeric, cinnamon, cloves and cardamom.

Ingredients
    •   4 chicken marylands, each cut into 3 or 4 pieces (you may ask your butcher to do this or a sharp cleaver if you have one)
    •   1/2 cup vegetable oil
    •   4 star anise
    •   2 cinnamon sticks
    •   6 cloves
    •   15 curry leaves
    •   1 large red onion, finely chopped
    •   2/3 cup Malaysian meat curry powder
    •   300 ml coconut milk
    •   125 ml water
    •   Juice of half or whole lime (optional)

Method (Serves 6)
1. Rub the chicken with 1 tsp of salt, then set aside. 2. Heat oil in a large saucepan or casserole pot over medium heat. Add star anise, cinnamon, cloves and the curry leaves. Cook and stir for 2 minutes or until fragrant.
3. Add the onion and cook, stirring, for 3 minutes or until translucent. Stir in curry powder, then add chicken pieces and stir until well coated.
4. Add 60 ml coconut milk and stir to combine, then cover and cook for 1 minute. Add remaining coconut milk and 125 ml water, then stir to combine. Cover again, bring to the boil, then reduce heat to low and simmer for 20 minutes or until chicken is cooked through.
5. Continue to simmer for another 10 - 15 minutes (uncovered) if you would like a thicker / drier consistency.
6. Squeeze the lime evenly over the curry, if desired. Serve the chicken curry with steamed rice or roti canai. Selamat makan!