Kari Ayam…Chicken Curry. By Zaleha kadir Olpin. 😍
Kari Ayam…Chicken Curry. By Zaleha kadir Olpin. 😍

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, kari ayam…chicken curry. by zaleha kadir olpin. 😍. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we must first prepare a few ingredients. You can cook kari ayam…chicken curry. by zaleha kadir olpin. 😍 using 25 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Kari Ayam…Chicken Curry. By Zaleha kadir Olpin. 😍:
  1. Make ready 2 lb (3 oz) Chicken or Chicken breast cut into bite size pieces
  2. Prepare 3 tbls Veg oil
  3. Prepare 1 stslk Curry leaves stem discarded
  4. Prepare 3 Medium potatoes peeled cut into quaters
  5. Get 8 fl oz /250mls Coconut milk
  6. Make ready to taste Salt
  7. Make ready 100 mls/3+1_2 fl oz Double Cream
  8. Take 2 Plum tomatoes cut into 1/4s
  9. Prepare 1 handful chopped Corriander leaves
  10. Get TEMPERING SPICES…..
  11. Make ready 3 Cloves
  12. Make ready 5 -cm/ 2 inch length cinnamon stick
  13. Prepare 2 Star annise
  14. Prepare 4 Cardomon pods
  15. Prepare SPICE PASTE…….
  16. Make ready 3 Shallots peeled
  17. Prepare 2 Cloves garlic peeled
  18. Make ready 7.5 cm/3 inch knob of Ginger peeled
  19. Make ready 2 Candle nuts
  20. Make ready SPICE POWDERS…..
  21. Make ready 2 tbls Chilli powder
  22. Prepare 3 tbls Corriander powder
  23. Take 1 tsp Tumeric powder
  24. Prepare 2 tsp Cumin powder
  25. Get 125 ml/4 fl oz /1/2 Cup water
Instructions to make Kari Ayam…Chicken Curry. By Zaleha kadir Olpin. 😍:
  1. Ingredients
  2. Wash the chicken and pat dry cut into bite size pieces
  3. Pound the ingredients for the spice paste coarsely using a pestal and mortar set aside
  4. Combine the spice powders in a bowl and add the water gradually. Mixing it to a paste.
  5. Heat the oil in a saucepan over a medium heat. Add the tempering spices and curry leaves.Cover with a lid and let the spices splutter.
  6. Add the spice paste and the Garlic and Ginger minced fry until fragrant and slightly dry.
  7. Add the spice powder paste and fry also stir quickly making sure the mixture does not burn. Turn the heat low and fry the spices for another 10 minutes adding a little water if the mixture dries up.
  8. Add the Chicken and potatoes and make sure you cover them with the spices. Leave to simmer for 5 minutes
  9. Add the coconut milk and bring to the boil stirring add salt and turn the heat to low. Let it simmer for 20 minutes making sure the potatoes are softer and chicken is cooked through.
  10. Taste and adjust the seasoning, if needed. If its too spicy for your taste add double cream and the tomatoes also fresh corriander leaves. Simmer for a further 3 minutes before taking it off the heat.
  11. Serve hot with some rice or Bread.

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