Entree: Singapore – Malay Singapore – Kari Ayam (Malay-style coconut chicken curry with potatoes and warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 6 bone-in chicken thighs, approx. 4.5 oz (125 g) each
- 3 tbsp (45 ml) vegetable oil
- 4 shallots, peeled and sliced (approx. 120 g)
- 4 cloves garlic, peeled (approx. 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (16 g) curry powder (Malaysian-style if available)
- 1 tsp (5 g) ground turmeric
- 1 cinnamon stick (approx. 3 g)
- 2 cardamom pods (approx. 1 g)
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water or chicken stock
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes (approx. 10 oz / 280 g)
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 1/2 tsp (9 g) salt, or to taste
- 10 curry leaves (optional)
- Fresh cilantro and lime wedges for garnish

Instructions

1. Make a simple spice paste: in a blender or mortar and pestle, combine sliced shallots, garlic, and grated ginger with 1 tbsp (15 ml) water and blitz to a coarse paste.
2. Heat 3 tbsp (45 ml) vegetable oil in a large pot over medium heat. Fry the cinnamon stick and cardamom pods 30 seconds until aromatic, then add the spice paste and sauté 3–4 minutes until fragrant and beginning to brown.
3. Stir in the curry powder and ground turmeric and cook 1 minute to bloom the spices. Add the chicken thighs and brown lightly on all sides, about 5–6 minutes.
4. Pour in the coconut milk and 1 cup (240 ml) water or stock, then add the cubed potatoes, tamarind mixture, palm sugar, salt, and curry leaves if using. Bring to a gentle simmer.
5. Reduce heat to medium-low, cover, and simmer 25–30 minutes until the chicken is cooked through and potatoes are tender. Stir occasionally and skim any excess oil from the surface.
6. Taste and adjust seasoning with salt or a squeeze of lime. If the sauce is too thin, uncover and simmer a few minutes to reduce; if too thick, stir in up to 2 tbsp (30 ml) water.
7. Serve hot over steamed rice or with roti, garnished with fresh cilantro and lime wedges.