Malay chicken curry  (Kari Ayam) is one of the best chicken curries in the world. Simple, soupy, and redolent of the flavors from South East Asia. I was inspired to take the Malay chicken curry recipe and add a whole lot of spices to make it a spicy chicken curry. This recipe has almost every spice in the cookbook and is incredibly addictive. I served it with some buttered corn rice and a fruit salad. The result was amazing!

Time: 

• Prep time – 15 minutes
• Cook time – 35 minutes

Ingredients: 

• Chicken Thighs (Cut into medium sized pieces) – 700 g
• Red Onion (Finely Chopped) – 1 cup
• Canned Crushed or Diced Tomatoes – 400g
• Ginger (Finely Chopped) – 2 tbsp
• Garlic (Finely Chopped) – 2 tsp
• Brown sugar – 2 tsp
• Lemon Juice – 1 tbsp
• Whole Coriander Seeds – 1.5 tsp
• Crushed Red Pepper Flakes – 2 tsp
  • Use lesser if you want it less spicy
• Whole Fennel Seeds – 4 tsp
• Cumin Powder – 1.5 tsp
• Turmeric Powder – 1 tsp
• Black Pepper Powder – 1/2 tsp
  • Use lesser if you want it less spicy
• Cardamom – 15 pods
• Cinnamon Powder – 1/2 tsp
• Garam Masala – 1 tbsp
• Oil – 4 tbsp
• Salt to taste
• Coriander Leaves for Garnish

Method: 

1. Using a grinder, grind the coriander seeds, red pepper flakes, fennel seeds, cumin powder, turmeric powder, black pepper powder, cardamom, cinnamon powder, and garam masala. It needs to be a fine powder. Set aside
2. Heat the oil in a deep dish pot. Add the onions and ginger and saute for 7 minutes
3. Add the ground spice mixture and mix for 3 minutes
4. Add the tomatoes and mix well. Then bring the gravy to a boil
5. Add the chicken pieces and mix it well with the gravy. Turn the heat down to medium-low, then cover and cook for 15 minutes
6. After 15 minutes, add the garlic, brown sugar, lemon juice and salt. Mix for a minute until everything is well combined
7. Cover and cook for 10 minutes
8. Garnish with coriander leaves and serve warm with rotis or rice 🙂