Kari Ayam (Chicken Curry)
A rich, coconut-kissed chicken curry the way Ammikalu made it — deep with toasted spices and fresh curry leaves.
Ingredients
- 1 kg chicken, cut into pieces
- 3 tbsp Chitthi Spice Chicken Curry Powder
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 sprigs curry leaves
- 1 cinnamon stick
- 2 star anise
- 400 ml coconut milk
- 2 potatoes, quartered
- Salt to taste
- 3 tbsp cooking oil
Method
- 1
Heat the oil in a heavy pot and fry the cinnamon stick and star anise until fragrant.
- 2
Add the sliced onion, garlic and ginger, and sauté until soft and golden.
- 3
Stir in the curry powder with a splash of water to form a smooth paste, then cook until the oil separates.
- 4
Add the chicken and toss well to coat. Cook for 5 minutes until it changes colour.
- 5
Pour in the coconut milk and add the potatoes. Bring to a gentle simmer.
- 6
Cover and cook for 25 minutes until the chicken is tender and the potatoes are soft.
- 7
Toss in the curry leaves, season with salt, and simmer uncovered for 5 minutes to thicken.
- 8
Rest for 10 minutes before serving with rice or roti.
