Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 tbsp vegetable oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tbsp ginger, minced
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 1 can (400 ml) coconut milk
- 1 cup water
- 2 tbsp tamarind paste
- 2 tbsp sugar
- 2 tbsp fish sauce
- Salt to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board and knife
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the onions, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Stir to combine and cook for another 2-3 minutes.
4. Add the chicken pieces and stir to coat with the spice mixture.
5. Pour in the coconut milk and water. Stir to combine.
6. Add the tamarind paste, sugar, fish sauce, and salt. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes or until the chicken is cooked through and tender.
8. Serve hot with rice and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 10g
Protein: 35g
Sodium: 800mg
Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu for a vegetarian option.
- Tamarind paste can be substituted with lime juice or vinegar.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers for a more colorful and nutritious dish.
- Use different types of curry powder or add more chili powder for a spicier version.
- Add coconut cream instead of coconut milk for a richer and creamier sauce.
Tips and tricks:
- Use bone-in chicken for more flavor and juiciness.
- Marinate the chicken in the spice mixture for a few hours or overnight for a more intense flavor.
- Toast the spices before adding them to the pot for a deeper and nuttier flavor.
- Adjust the amount of sugar and fish sauce to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or platter with rice on the side. Garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges, chopped peanuts, or fried shallots.
Pairings:
Serve with steamed rice, naan bread, or roti canai. A cold beer or iced tea would be a refreshing drink to pair with this spicy dish.
Suggested side dishes:
Cucumber salad, pickled vegetables, or stir-fried greens.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the curry is too spicy, add more coconut milk or sugar to balance the heat.
Food safety advice:
Make sure to cook the chicken thoroughly to avoid any foodborne illnesses. Use a meat thermometer to check the internal temperature, which should be at least 165°F (74°C).
Food history:
Kari Ayam is a popular Malaysian dish that originated from the Indian subcontinent. It is a spicy curry made with chicken, coconut milk, and a blend of aromatic spices such as curry powder, turmeric, and cumin. It is often served with rice or bread and is a staple in Malaysian cuisine.
Flavor profiles:
This dish has a complex and bold flavor profile, with a balance of spicy, sweet, and savory notes. The chicken is tender and juicy, while the coconut milk adds a creamy and rich texture. The spices add depth and complexity to the dish, with a hint of tanginess from the tamarind paste.
Serving suggestions:
This dish is perfect for a family dinner or a casual gathering with friends. Serve it in a large pot or platter and let everyone help themselves.
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Region: Malaysian