Malaysian chicken curry, also called Kari Ayam in Malay, is a conventional chicken curry prepared in every Malaysian household. There are many varieties of this dish, for my gluten free version, I start with making a spice paste (rempah), an aromatic paste of herbs and spices utilised to create the curry paste, which is used to develop the sauce of the curry and then potato and coconut milk are added. What makes this dish unique is the adding of potatoes to the chicken curry. This lavish chicken curry symbolises the tastes of this delightful Malaysian cuisine.
Chicken is a well-loved poultry all over the world since it is tasty, healthy and can be cooked in so many varieties of ways. Not surprising that it is cherished and consumed by all ages as well as by various cultural customary cooking. It is not only a lean meat but also an excellent source of protein with very low fat content. In addition, chicken comprises substantial amounts of numerous minerals, including iron, zinc, phosphorus, potassium, calcium, magnesium and selenium. Chicken is also rich in vitamins like niacin (vitamin B3), riboflavin (vitamin B2), vitamin E, vitamin B6 and vitamin B12.
Minerals are more abundant in the lean tissue than in the fat and skin of the chicken. The breasts and wings sections contain less amounts of iron and zinc than in the drumsticks and thighs sections. Key health benefits of chicken are: may assist in weight loss; may elevate mood and concentration; enhances immunity; supports heart health; assist in muscles building and maintain healthy bones.
For the modest potato, it is a one of the many familiar starchy root vegetables like arrowroot, yams, sweet potatoes and cassavas. An important food staple and often considered a comfort food by many all over the world. If you scrap the deep frying in unhealthy saturated or trans fats and extra fats like cream and butter added to potatoes like the greasy chips and mashed potatoes, they are remarkably healthy with low calories and rich fiber food that can decrease the risk of heart diseases and prevent numerous types of cancer.
Potatoes are a very good source of vitamin B6, vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin C, potassium, magnesium, zinc, manganese, copper, phosphorus and dietary fiber. Like many root vegetables, potatoes also contain phytonutrients in the form of carotenoids, caffeic acids and flavonoids which are antioxidants that protect the body against free radicals.
- 3 tablespoons extra virgin olive oil
- 1 kg skinless chicken breasts or thighs trimmed and cut into 3cm cubes
- 5 medium creme gold potatoes cut into wedges
- 2 medium Truss tomatoes diced into 2cm pieces
- 400 ml gluten free canned coconut milk
- 3 tablespoons gluten free light soy sauce or salt to taste
- 12 curry leaves
- 1 star anise
- 5 whole cloves
- 1 cinnamon stick
- 2 sticks or teaspoons Natvia or raw brown sugar
- Steamed rice to serve
For the Spice Paste:
- 3 Garlic cloves
- 1 small brown onion cut into wedges
- 6 long fresh red chillies deseeded and cut into 3cm pieces
- 2 small fresh red chillies deseeded optional
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin seeds
- 1 teaspoon ground fennel seeds
- 2 tablespoons extra virgin olive oil
- Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.
- Heat up a wok with 3 tablespoons of extra virgin olive oil, add the spice paste, truss tomato, curry leaves, cloves, star anise and cinnamon stick, and stir-fry for 5 minutes or until aromatic on medium heat.
- Add the chicken and potatoes, stir-fry for 5 minutes on medium to high heat. Then add the coconut milk, gluten free light soy sauce and Natvia or raw brown sugar to the curry and stir and mix well. Bring to a boil, then cover with lid and turn the heat to low and simmer lightly for 30 minutes or until potatoes are soft.
- Serve with steamed jasmine rice or basmati rice.