Kari ayam pedas (spicy chicken curry) is a delicious Malaysian or Indonesian-style curry with rich spices and coconut milk. Here’s how you can cook it:
Ingredients:
500g chicken (cut into pieces)
2 potatoes (peeled & cut into chunks)
200ml coconut milk
400ml water
3 tbsp cooking oil
1 stalk lemongrass (bruised)
2 kaffir lime leaves
2 bay leaves
1 cinnamon stick
2 cloves
2 star anise
2 cardamom pods
1 tsp sugar
Salt to taste
Spice Paste (blend into a paste):
6 dried chilies (soaked & deseeded)
3 red chilies
4 shallots
3 cloves garlic
1 inch ginger
1 inch galangal
1 tbsp curry powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
Instructions:
- Sauté the spices
Heat oil in a wok or pot, then fry the cinnamon, cloves, star anise, cardamom, lemongrass, kaffir lime leaves, and bay leaves until fragrant. - Cook the spice paste
Add the blended spice paste and stir-fry until the oil separates and the paste turns darker in color. - Add the chicken
Toss in the chicken pieces and stir until they are well coated with the spices. - Simmer the curry
Pour in water and bring to a boil. Lower the heat and let it simmer for about 15 minutes. - Add potatoes & coconut milk
Add the potato chunks and coconut milk, then let it simmer until the potatoes are soft and the chicken is fully cooked. - Season the curry
Add sugar and salt to taste. Let it simmer for another 5 minutes. - Serve
Turn off the heat and let the curry rest for a few minutes before serving with steamed rice or roti.
Enjoy your kari ayam pedas!
