Kari Ayam (Malaysian chicken curry)

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the curry, remove the outer leaves from the lemon grass. Wash the stalks and flatten them slightly with the back of a knife. Peel onions, garlic and ginger, chop coarsely and puree to a paste with a hand blender. Fry the paste in hot oil in a large pot at medium heat for about 1 minute, stirring continuously. Stir in star anise, cinnamon sticks, cardamom and curry leaves, continue frying for about 1 minute. Add the stock. Add curry and chili powder, 2 teaspoons sugar, 1 teaspoon salt, pepper and lemongrass and bring to the boil

2. 2

   2 . Wash the chicken fillets, dab dry and cut each fillet into 4 pieces. Add to the curry with the butter. Bring everything to the boil again and simmer without lid at low heat for about 20 minutes until the curry is creamy

3. 3

   For the coconut rice, wash the rice thoroughly in a large pot until the water remains clear. Pour off all the water. Add coconut milk, 150 ml water and 1 teaspoon salt to the rice. Bring to the boil over high heat, then cook over low heat according to the instructions on the packet

4. 4

   Loosen up the finished rice with a fork. Sprinkle Kari Ayam with fried onions and serve with coconut rice

Nutrition Facts

KCAL
760 kcal

CARBS
53 g

FATS
31 g

PROTEINS
61 g