How to Make Malaysian Chicken Curry (Kari Ayam)

Most Malaysian cooks have a version of this recipe. It gets adjusted over decades - a little more chilli, a different ratio of coconut milk to water, potato or not. This version covers the technique thoroughly so you can adapt it to your own taste once you've made it a couple of times.

What Goes Into Kari Ayam

The dish has three layers: the rempah (spice paste), the dry spices, and the coconut milk. Each layer adds depth. The rempah is the labour-intensive part; the rest is straightforward.

The Rempah - blend until smooth:

• 6 dried red chilies, soaked in hot water for 20 minutes
• 4 shallots, roughly chopped
• 4 garlic cloves
• 2cm galangal, peeled and sliced
• 1 lemongrass stalk, white part only, sliced
• 1 tsp belacan (shrimp paste), toasted
• 1 tsp turmeric

The Dry Spices

• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp fennel powder
• 1 cinnamon stick, 3 cardamom pods (cracked), 3 cloves

The Rest

• 800g chicken thighs, bone-in, skin on or off
• 400ml coconut milk
• 200ml water
• 2 medium potatoes, peeled and quartered (optional)
• 2 tbsp oil, salt, 1 tsp sugar

Instructions

1. Heat oil in a heavy pot over medium. Add whole spices and fry 30 seconds until fragrant.
2. Add the rempah paste. Fry, stirring constantly, for 10-15 minutes. The paste will darken from orange to brick red. When the oil visibly separates from the paste around the edges, it's ready. Don't rush this step.
3. Add dry spice powders. Stir for 1 minute.
4. Add chicken pieces and stir to coat thoroughly. Cook 5 minutes, turning, until the outside is sealed.
5. Add coconut milk and water. Stir to combine. Bring to a gentle simmer.
6. Add potatoes if using. Simmer uncovered for 25-30 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened.
7. Season with salt and sugar. It should be rich, slightly sweet, moderately spicy, and deeply savoury.

Nutrition (per serving, serves 4)

• Calories: ~520 kcal
• Protein: ~36g
• Carbs: ~18g (without potato: ~8g)
• Fat: ~34g

Store-Bought Paste: When It's Fine

If you can't source galangal or belacan, a good Malaysian curry paste (Brahim's or A1 brand if you can find them) makes a reasonable shortcut. Use 3-4 tbsp paste in place of the rempah and skip the dry whole spices. Still fry the paste in oil for 5 minutes before adding the chicken. The flavour won't be as complex but it's a solid weeknight curry.

Meal Prep Tips

Kari ayam improves significantly overnight as the spices continue to develop in the sauce. Make it on Sunday and it's better on Monday and Tuesday. Store refrigerated for up to 4 days, or freeze in portions for up to 3 months. Reheat gently with a splash of water - the coconut milk can split if you boil it hard from frozen.

Serve with steamed jasmine rice, or use leftover curry as the dipping sauce for roti canai - the combination is a classic. Also works well alongside our Malaysian vegetable curry if you want a mixed spread. For more on how this dish fits into a week of Malaysian cooking, see the Malaysian home cooking guide.