A hearty Malay-Style Chicken Curry (Kari Ayam) that’s rich, fragrant, and creamy—your new go-to curry for family dinners.
If there’s one dish that I always reach for when I have guests over, it’s chicken curry. It’s hearty, holds well, can be made ahead, and most importantly… everyone loves curry! In Singapore, there are so many versions of chicken curry, but this one is my Malay-style version, thick, creamy, and rich, what we’d call Kari Ayam Pekat.
I love this version because it’s slightly more indulgent than a basic chicken curry, with a longer list of aromatics that make it incredibly flavourful. The steps are similar to other curries, but the result is that thick, luscious gravy that everyone will rave about.
Whether you’re looking for a cozy weeknight dinner or a dish to impress your family, this Kari Ayam is indulgent yet approachable, and it’s surprisingly easy to make at home.
Jump to Recipe
What is Kari Ayam?
Kari Ayam literally translates to “chicken curry” in Malay.
Unlike some other Southeast Asian curries, Kari Ayam has a thick, creamy gravy made from a blend of onions, garlic, ginger, curry powder, coconut milk, and a few key spices like cinnamon, cardamom, and star anise. Potatoes are often added to make it extra hearty.
It’s the kind of curry that sits between Indian and Thai curries in flavour: aromatic but not overpowering, rich but not heavy, with a gentle warmth from the spices rather than punchy heat.
There are dryer, even thicker versions of curry, such as Chicken Rendang, that has no gravy, but sauce clinging onto the chicken pieces. Unlike those curries, this Malay-style Kari Ayam is rich and luscious, with a thick yet saucy gravy. The sauce is just the right consistency — not runny like a soup, and not dry either — perfect for spooning generously over rice or mopping up with soft, flaky roti canai.
Why You’ll Love This Kari Ayam
Key Ingredients
Chicken
- Bone-in chicken: Thighs, drumsticks, or a mix work best for flavour and texture. I would usually request for a whole chicken cut into 12 parts.
Aromatics Paste
- Onions: To get an ultra savoury, creamy curry without losing flavour, use lots of onions!
- Garlic and ginger: form the backbone of flavour.
- Dried Chilli Paste: This also adds thickness and richness, and spiciness to the curry. Adjust this according to tolerance; feel free to omit completely if you want to keep this heat-free. If you don’t have the paste version, soak about 5-6 stalks of dried chillies in hot boiling water to rehydrate. Then add the rehydrated chillies to the blender with the rest of the aromatics.
- Curry powder: Meat curry powder for the flavour! Any brand will work, but my go-tos are Baba’s and House Brand.
- Coriander powder: I like to add ground coriander, but this is optional.
The Curry
- Whole spices: Cinnamon, star anise, cardamom, and curry leaves give depth and fragrance.
- Coconut milk: Adds richness and creaminess to the curry.
- Tamarind paste: Adds subtle tang to balance the richness.
- Potatoes: Optional, but they make the curry heartier and help thicken the sauce naturally.
Pro Tips for the Perfect Kari Ayam
- Don’t skimp on curry powder: It’s the backbone of flavor. Cooking it down properly removes the raw taste.
- Use enough oil: A good glug of oil helps develop a fragrant, well-cooked curry paste. Yes, it’s not the healthiest step, but it’s essential for authentic flavour.
- Coconut milk isn’t the only secret: The creaminess actually comes from a lot of onions. They break down and meld with the spices to form a naturally sweet, savory, and creamy gravy. One of my aunties always says the secret to any great gravy? Lots and lots of onions!
With these tips in mind, you’ll be able to make a Kari Ayam that’s rich, aromatic, and utterly comforting — perfect for a crowd or a cozy weeknight.
Key Steps to Making Kari Ayam
1. Prep and blend the aromatic paste
- Skip if using dried chilli paste. If using dried chillies, soak them in hot water for 10 minutes until softened. Cut for easy blending.
- Combine onions, garlic, ginger, curry powder, ground coriander, and prepared dried chillies (or chili paste) in a blender or food processor. Add water for easier blending.
- Blend until smooth, adding splashes of water only as needed. Avoid making the paste too watery.
2. Fry the spices
- Heat 2 tbsp oil in a large pot or wok over low heat.
- Add curry leaves, cinnamon stick, star anise, and cardamom pods.
- Sauté for 2–3 minutes until fragrant.
- Add the blended curry paste and cook for 5–7 minutes until aromatic and the oil starts to separate. The oil should have a golden-red hue to it, and the paste should also deepen in colour.
NOTE: Keep heat low and stir constantly to prevent burning.
Add more oil if the paste starts sticking or drying out before the oil splits.
3. Add the chicken
- Add chicken pieces and stir to coat evenly in the spice paste.
- Cook for about 5 minutes, allowing the chicken to absorb the flavors.
4. Simmer the curry
- Pour in water (or stock) and add potatoes.
- Stir in salt to season.
- Bring to a gentle simmer, cover, and cook for 15–20 minutes until chicken is mostly cooked through.
5. Add coconut milk
- Make sure the heat is low. Stir in coconut milk.
- Optional, stir in tamarind paste and sugar to balance flavours.
- Let simmer uncovered for another 10 minutes. Stir occasionally until potatoes are soft and curry thickens to preference.
NOTE on consistency:
If the curry is too thick: add a splash of water. If too thin: simmer uncovered a bit longer.
6. Serve
- Taste, and add more salt, if needed.
- Turn off the heat and let curry rest for 10 minutes to deepen the flavours.
- Serve hot with steamed jasmine rice or bread, enjoy!
How to Serve
Kari Ayam is best served hot and fresh, straight from the pot!
Pair it with:
- Steamed jasmine rice to soak up the creamy curry gravy
- Flaky roti canai or even regular bread for dipping
- A simple cucumber salad or acar timun to cut through the richness.
Tips & Tricks
Storing and Reheating
- Storing: Keep in an airtight container in the fridge for up to 3 days.
- Freezing: This curry freezes beautifully for up to 2 months — perfect for batch cooking!
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or coconut milk if it thickens too much.
This Malay-style Kari Ayam is rich, aromatic, and utterly comforting. With the right curry powder, a generous amount of onions, and careful cooking, you’ll get a thick, creamy curry that’s perfect for feeding family or guests. Once you try it, Kari Ayam Pekat isn’t just a meal — it’s a memory on a plate.
More Recipes Like This
Malay-Style Kari Ayam (Chicken Curry)
4
servings15
minutes40
minutesA hearty Malay-Style Chicken Curry (Kari Ayam) that’s rich, fragrant, and creamy—your new go-to curry for family dinners.
Keep the screen of your device on
Ingredients
- For the aromatic paste (to blend):
4 large onions, roughly chopped
4 cloves garlic
1 thumb-sized piece (2 in / 5 cm) ginger, sliced
5 tbsp meat curry powder
1 tbsp coriander seeds or 2 tsp ground coriander
10 dried chillies, soaked and deseeded, or 2 tbsp dried chili paste (adjust to spice tolerance)
¼ cup (60 ml) water, for easier blending
- For the curry:
2 tbsp neutral oil, plus more if needed
2 sprigs curry leaves
1 cinnamon stick (or ½ tsp ground cinnamon)
2 star anise (optional)
4 cardamom pods
1 kg (2.2 lb) bone-in chicken pieces (thighs, drumsticks, or mixed cuts)
2 medium potatoes, peeled and quartered
500 ml (2 cups) water or chicken stock
400 ml (1¾ cups) coconut milk
1 tsp tamarind paste
1 tbsp salt, or to taste
- To serve:
Steamed jasmine rice or roti canai
Directions
- Prep and blend the aromatic paste
- If using dried chillies, soak them in hot water for 15–20 minutes until softened, then remove stems and seeds.
- Combine onions, garlic, ginger, curry powder, coriander, and prepared dried chillies (or chili paste) in a blender or food processor.
- Blend until smooth, adding splashes of water only as needed. Avoid making the paste too watery.
- Fry the spices
- Heat 2 tbsp oil in a large pot or wok over low heat.
- Add curry leaves, cinnamon stick, star anise, and cardamom pods. Sauté for 2–3 minutes until fragrant.
- Add the blended curry paste and cook for 5–7 minutes until aromatic and the oil starts to separate. Keep heat low and stir constantly to prevent burning. Add more oil if the paste starts sticking or drying out before the oil splits.
- Add the chicken
- Add chicken pieces and stir to coat evenly in the spice paste.
- Cook for about 5 minutes, allowing the chicken to absorb the flavours.
- Simmer the curry
- Pour in water (or stock) and add potatoes.
- Stir in salt to season.
- Bring to a gentle simmer, cover, and cook for 15–20 minutes until chicken is mostly cooked through.
- Add coconut milk
- Making sure the heat is still low, stir in coconut milk. Optional, stir in tamarind paste and sugar, if using.
- Let simmer uncovered for another 10 minutes. Stir occasionally until potatoes are soft and curry thickens to preference. If the curry is too thick, add a splash of water. If it’s too thin, let it simmer uncovered longer.
- Season to taste and Serve
- Final taste and adjust seasoning, add salt if bland, add sugar if it’s too spicy — curry should be rich and creamy.
- Turn off the heat and let curry rest for 10 minutes to deepen the flavors.
- Serve hot with steamed jasmine rice or flaky roti canai.
Did you make this recipe?
Tag @nomadetteats on Instagram
){kind=link}