Kari ayam Malaysian chicken curry
A home-style Malaysian chicken curry with potatoes, curry leaves and coconut milk, great with rice.
- Time55 min
- LevelEasy
- Costabout £2.94 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the ground coriander, cumin, fennel, chilli powder and turmeric with 4 tablespoons of water to make a paste.
- 2
Heat the oil in a large pan. Fry the cinnamon, star anise and curry leaves for 30 seconds, then add the onions and cook for 8 minutes until golden.
8 min - 3
Add the garlic and ginger and cook for 2 minutes. Stir in the spice paste and fry for 4 minutes until it smells toasted.
4 min - 4
Add the chicken and potatoes and stir well. Pour in the coconut milk, water and salt.
- 5
Simmer, partly covered, for 30 minutes until the potatoes are tender and the sauce has thickened.
30 min - 6
Cook the rice to the packet instructions and serve with the curry.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.