Entree: Brunei – Kari Ayam (Bruneian-style coconut milk chicken curry with warm spices and potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 6 bone-in chicken thighs, approx. 3 lb (1.36 kg) total
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 g) curry powder (Malay-style if available)
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 2 tbsp (30 g) roasted ground peanuts (or 2 tbsp / 30 g peanut butter)
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 1 lb (450 g)
- 1 tbsp (15 ml) tamarind water or 1 tbsp (15 ml) lime juice
- 1 tsp (6 g) sugar
- Salt to taste (start with 1 tsp / 6 g)
- 4 sprigs fresh curry leaves or 2 bay leaves (optional)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Pat the chicken dry and season lightly with salt. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat.
2. Brown the chicken thighs on both sides, 4–5 minutes per side, then remove and set aside.
3. Reduce heat to medium; add the sliced onion and cook until softened and beginning to caramelize, about 6–8 minutes. Add the garlic and ginger and cook 1 minute more.
4. Stir in curry powder, turmeric, coriander, and cumin; cook 1–2 minutes until fragrant. Add the ground peanuts (or peanut butter) and stir to combine.
5. Return the chicken to the pot. Pour in the coconut milk and chicken stock (or water), scraping up any browned bits from the bottom. Add the potatoes and curry leaves or bay leaves if using.
6. Bring to a gentle simmer, cover, and cook for 25–30 minutes, or until the chicken is cooked through and potatoes are tender.
7. Stir in tamarind water (or lime juice), sugar, and adjust salt to taste. If sauce is too thin, simmer uncovered a few minutes; if too thick, add a splash more stock.
8. Remove bay/curry leaves. Garnish with chopped cilantro and serve hot with steamed rice or flatbread.