Malaysian Classic Kari Ayam aka Curry Chicken/加里雞.

Nyonya Chicken Curry

Adapted from Kuali's Amy Beh recipe

Ingredients

• 1.5 kg chicken, chopped into bite-sized pieces
• 400g potatoes, cut into wedges
• 2 tomatoes
• 6-7 tbsp oil
Spices (A)  to be ground

• 10 dried chillies, deseeded
• 5 red chillies, deseeded
• 30 shallots
• 4 cloves garlic
• 2½cm fresh turmeric root
• 2cm galangal, sliced
• 3 stalks lemongrass
• 1 tbsp dried shrimp paste (belacan)
Spice (B)  mixed with enough water into a paste

• 3 tbsp meat curry powder
• 1 tsp coriander powder
• 1 tsp fennel powder
• 1 tsp cumin powder
Ingredients (C)

• 2 star anise
• 4cm cinnamon stick
• 3 cloves
• 5 cardamoms split
• 2 stalks curry leaves
Ingredients (D)

• 1 litre thin coconut milk
• 200ml thick coconut milk
Seasoning

• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp fish sauce

Method

Heat oil in a deep pot. Add spices (A), (B) and (C). Fry until fragrant and oil rises.
Add chicken and 1 cup thin coconut milk. Cook to the boil. Reduce the heat and simmer for a while. Add thin coconut milk gradually.
Add potatoes and tomatoes; cover and continue to cook until meat is tender.
Pour in thick coconut milk and adjust with seasoning to mix. Bring to a boil until oil rises. Serve curry with the steamed turmeric rice.