Kari Ayam — Malaysian Chicken Thighs Curry

Ingredients

• 2 lb Chicken Thighs
• 2 potatoes, chunked
• 1 can coconut milk
• 3 tbsp curry powder + 1 tsp chili powder
• 1 onion + 4 cloves garlic + 1 tbsp ginger, blended or minced fine
• 1 cinnamon stick + 2 star anise (optional but transporting)
• 2 tbsp oil
• 1 tsp sugar + salt
• Rice or roti, to serve

Method

1. Fry the onion-garlic-ginger paste in the oil over medium until it darkens and smells sweet, 5–6 minutes — rempah patience, the foundation of Malaysian cooking.
2. Add the curry powder, chili, cinnamon, and star anise with a splash of water; fry 2 minutes into a fragrant sludge.
3. Add the Chicken Thighs and turn it through the paste until coated and sealed.
4. Add the potatoes, coconut milk, and a half-can of water. Simmer uncovered 25 minutes, until the chicken is done (165°F), the potatoes are drinking sauce, and oil beads red at the edges — the Malaysian doneness signal.
5. Season with sugar and salt, rest 5 minutes (curry rewards a settle), and serve with rice or torn roti. Better again tomorrow, as all great curries are.