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Kari Ayam or Chicken Curry

INGREDIENTS

Kari Ayam or Chicken Curry, great with plain white rice or dip with bread

1 whole chicken - cut into pieces, skin removed

2 large potatoes - peeled, cut into sixths

1/2 tin coconut milk

20 slice shallots

2 garlic cloves - crushed

2 cm piece ginger - crushed

1 lime

3 tsp curry powder (add a little water to form paste)

2 cloves and 1 *star anise

1 pot water

FYI: *Star anise is used in the East as aniseed is in the West. Apart from its use in sweetmeats and confectionery, where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well with pork and duck. In Chinese red cooking, where the ingredients are simmered for a lengthy period in dark soy sauce, star anise is nearly always added to beef and chicken dishes. Chinese stocks and soups very often contain the spice. Extract

To prepare:

Blend 10 shallots with ginger and garlic
Rub chicken with ginger-shallot paste and set aside for 15-20 minutes
Fry remaining onions, cinnamon, cloves and star anise until fragrant
Add curry paste and fry until oil split from paste
Add chicken and fry until flesh turns white
Add 1/2 tin coconut milk and enough water to cover chicken
Bring to boil and simmer until chicken is cook and curry thickens
Add potatoes and allow to cook
Squeeze 1 lime over curry and cover pot
Serve best with rice or roti canai or roti jala

Chicken curry can be served with roti canai or roti jala

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