Kari Ayam

Name: Kari Ayam
Yield: makes 4 servings
Ingredients: One 1-inch piece fresh ginger, peeled and coarsely chopped; 5 shallots, coarsely chopped; 3 garlic cloves, coarsely chopped; 1 tablespoon corn, grapeseed, or other neutral oil; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken thighs, trimmed of excess fat; Salt to taste; 1/2 cinnamon stick; 1 whole star anise; 2 whole cloves; 3 tablespoons curry powder, preferably homemade (pages 592–593); 1 1/2 cups coconut milk, homemade (page 584) or canned

December 14, 2011

This recipe doesn’t demand anything particularly exotic to produce an authentically Malaysian flavor. But instead of relying on canned curry paste as so many similar dishes do, this one offers a good deal more fragrance and sweetness by starting with fresh spices. If you’ve got access to a good market and would like to try a more unusual chicken curry from Southeast Asia, try the Red-Cooked Chicken (preceding recipe) or the Braised Duck or Chicken with Fresh Curry Paste on page 328, which incorporates Thai ingredients like dried shrimp or fish sauce. This curry is great with white rice but even better with the Malaysian coconut rice, Nasi Lemak, on page 515. You can make this curry a day in advance—keep it covered in the refrigerator overnight and warm it gently over low heat before serving.

Recipe notes

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