Curries and Sambal
Authentic Singapore Curry Chicken Recipe (Kari Ayam)
This classic Singaporean Kari Ayam is a rich, aromatic treasure featuring tender bone-in chicken and soft potatoes. The secret lies in a hand-blended rempah and a slow-cooked coconut gravy that is best enjoyed with crusty bread or fluffy jasmine rice.
- Prep
- 25 min
- Cook
- 40 min
- Serves
- 4
- Level
- Medium
- Per serving
- 480 kcal
Method
Prepare the rempah by blending the shallots, garlic, ginger, galangal, lemongrass, and candlenuts with a little oil until a smooth paste forms.
Mix the meat curry powder with a little water to form a thick, damp paste.
Heat oil in a heavy-bottomed pot over medium heat. Sauté the rempah paste until fragrant and the oil begins to separate from the paste (pecah minyak).
Add the curry powder paste and continue frying for another 3-5 minutes until very aromatic and darkens slightly.
Add the chicken pieces and stir well to coat every piece with the spice mixture. Cook for 5 minutes until the chicken is browned on the outside.
Add the potatoes and pour in enough water to just cover the chicken. Bring to a boil, then reduce heat and let it cook for 20-25 minutes until the potatoes are fork-tender.
Stir in the coconut milk and curry leaves. Let it gently cook for another 5-8 minutes until the gravy thickens to your liking.
Season with salt and a pinch of sugar to balance the heat. Serve hot with rice or bread.
Notes
For the best flavor, use chicken on the bone (like thighs and drumsticks) as it keeps the meat juicy during the simmering process.
The 'pecah minyak' stage is crucial—don't rush frying the spice paste; wait until the oil beads up on the surface for maximum depth of flavor.
Curry chicken tastes even better the next day as the spices have more time to permeate the meat and potatoes.
If you want a thicker gravy, smash one of the cooked potato quarters back into the sauce.
