Curry Chicken Recipe

4 Jun

This curry chicken dish or some would call it “Kari Kay” (literally meaning Curry Chicken) is cooked to celebrate the end of confinement period and the first month of a newborn.  Accompanied with the curry are the nasi kunyit (yellow tumeric rice,) Angkoo Kueh and hard boiled eggs with the shells colored in its auspicious pink or red.   This dish is also served in some typical Chinese/Nyonya weddings.

Here’s a quick  recipe to follow after the jump:

1kg chicken meat
1 tin of coconut milk (plus half tin of water)
3 potatoes (cooked)

2 Tsp chili powder
half tsp turmeric powder
1tsp cumin powder
3 Tsp coriander
2 Brown onions (minced)
(mix into a paste with 3 Tsp of water)

Additional spices
2 star anise
2 cinnamon bark
250ml oil

Heat oil, add star anise and cinnamon bark. Stir for half minute before adding the spice paste. Sauce in low heat for 3 minutes till oil surfaces. Add in chicken and stir for 1 minute before adding the coconut milk but add in 3 batches. Bring it to a boil before adding the other half tin of water and cooked potatoes. When the curry starts to boil again, add in seasoning (ie. quarter Tsp salt and 1 Tsp sugar)

Good Luck!

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3 Responses to Curry Chicken Recipe


Teena in Toronto

June 13th, 2009 at 11:54 am

I love love love curried chicken!

Happy blogoversary!



April 13th, 2010 at 12:22 am

Hello from Perth!

Jumped into your blog from Bee’s site. Happy to check out another talented Malaysian’s foodie site : )

In your recipe here, you mentioned adding the santan in 3 batches. Do you bring to boil before adding a new batch? Or just add and stir. Then add again?




April 13th, 2010 at 7:47 am

Thanks for visiting my blog. :)

When you see oil from the gravy, add the coconut milk. Do the same for the next portion. Also, ensuring that the gravy does not dry up.

Good luck~

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