Ayam Curry
Transport your taste buds to the vibrant kitchens of Southeast Asia with this irresistible Ayam Curry recipe! Featuring tender chicken pieces simmered in creamy coconut milk along with potatoes, aromatic lemongrass, and a symphony of warm spices like cinnamon, star anise, and fresh-ground coriander, this dish is a true culinary delight. Toasted whole spices are blended for maximum flavor, while turmeric and red chili add a golden hue and a gentle kick. Perfectly balanced with a hint of sweetness and a garnish of fresh coriander, this curry is the ultimate comfort food, served best with steamed rice or flatbread. Whether you're a fan of Malaysian, Indonesian, or Singaporean cuisine, this rich, fragrant chicken curry is bound to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 1 kg chicken pieces
- 400 ml coconut milk
- 2 potatoes
- 1 onion
- 4 garlic cloves
- 1 inch piece ginger
- 2 red chili
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 lemongrass stalk
- 1 cinnamon stick
- 1 star anise
- 4 cloves
- 3 tablespoons cooking oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 250 ml water
- 1 handful fresh coriander
Instructions
Peel and slice the onion. Peel the garlic cloves and ginger and chop them finely.
Cut the potatoes into 1-inch cubes. If the lemongrass is tough, use only the tender inner part, finely slicing it.
In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until aromatic. Grind them into a fine powder using a spice grinder or mortar and pestle.
In a large pot, heat the cooking oil over medium heat. Add the cinnamon stick, star anise, and cloves. Fry for 1-2 minutes until the spices are fragrant.
Add the sliced onion to the pot and sauté until golden brown. Then add the garlic, ginger, lemongrass, and red chili. Cook for 2-3 minutes until aromatic.
Stir in the freshly ground spices along with the curry powder and turmeric powder. Cook for another 2 minutes.
Add the chicken pieces to the pot, stirring to coat them well with the spice mixture. Brown the chicken for about 8-10 minutes.
Pour in the coconut milk and water, then add the potato cubes. Stir well to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 30-35 minutes until the chicken is cooked through and the potatoes are tender.
Stir in the salt and sugar. Taste the curry and adjust the seasoning if needed.
Garnish with fresh coriander leaves before serving.
Serve the ayam curry hot with steamed rice or bread.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.4 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1385 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
