Some curries are made for dunking and Kari Ayam is most definitely one of these!
All about the rich kuah (gravy), Kari Ayam is a perennial favourite of mine. Simple, tasty and delicious, this classic Malaysian is a staple of many a family feast, simple breakfast, or for me, picnics. Wonderful served at room temperature, this dish was a feature of most of our family picnics – I have vivid memories of tucking into tubs of if with chunks of soft white bread whilst sitting on the boulders at our local waterfalls. It was always a messy affair, but nothing a quick rinse under the falls couldn’t cure!
Not to be confused with the famed Nyonya classic Kari Kapitan, Kari Ayam leans more towards Malay/Indian flavours as it omits the belacan, 5-spice powder, and lime juice. Another distinct difference is the inclusion of potatoes – something I was reminded of when rebuked by the queen of Nyonya cuisine, Pearly Kee, for suggesting otherwise!
Whilst delicious eaten on the day of cooking, like all curries this dish will be improved immeasurably given time to rest before being served. Overnight is ideal, but even a couple of hours will do wonders. If left in the fridge, reheat gently before serving with fresh white bread, roti jala, roti canai or rice.
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