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.

2. 2

   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 to fry for about 1 minute. Add the stock.

3. 3

   Add curry and chilli powder, 2 teaspoons of sugar, 1 teaspoon of salt, pepper and lemongrass and bring to the boil.

4. 4

   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 on low heat for about 20 minutes until the curry is creamy.

5. 5

   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.

6. 6

   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