Ayam Curry

Discover the rich, aromatic flavors of Ayam Curry, a classic Southeast Asian dish that combines tender chicken pieces with creamy coconut milk, fragrant spices, and hearty potatoes. This comforting one-pot meal is elevated by the bold flavors of toasted coriander, cumin, and fennel seeds, complemented by the warmth of cinnamon, star anise, and lemongrass. Perfectly balanced with a touch of heat from red chilies and the earthy depth of turmeric and curry powder, this curry simmers to perfection, creating a sauce that’s both luscious and bursting with complex flavors. Ready in just over an hour, this hearty curry is ideal for cozy family dinners or special occasions. Serve it hot over steamed rice or with warm, crusty bread to soak up every last drop of the flavorful gravy.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 kg chicken pieces
• 400 ml coconut milk
• 2 potatoes
• 1 onion
• 4 garlic cloves
• 1 inch piece ginger
• 2 red chili
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 lemongrass stalk
• 1 cinnamon stick
• 1 star anise
• 4 cloves
• 3 tablespoons cooking oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 250 ml water
• 1 handful fresh coriander

Directions

Step 1

Peel and slice the onion. Peel the garlic cloves and ginger and chop them finely.

Step 2

Cut the potatoes into 1-inch cubes. If the lemongrass is tough, use only the tender inner part, finely slicing it.

Step 3

In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds until aromatic. Grind them into a fine powder using a spice grinder or mortar and pestle.

Step 4

In a large pot, heat the cooking oil over medium heat. Add the cinnamon stick, star anise, and cloves. Fry for 1-2 minutes until the spices are fragrant.

Step 5

Add the sliced onion to the pot and sauté until golden brown. Then add the garlic, ginger, lemongrass, and red chili. Cook for 2-3 minutes until aromatic.

Step 6

Stir in the freshly ground spices along with the curry powder and turmeric powder. Cook for another 2 minutes.

Step 7

Add the chicken pieces to the pot, stirring to coat them well with the spice mixture. Brown the chicken for about 8-10 minutes.

Step 8

Pour in the coconut milk and water, then add the potato cubes. Stir well to combine and bring the mixture to a boil.

Step 9

Reduce the heat to low, cover the pot, and simmer for 30-35 minutes until the chicken is cooked through and the potatoes are tender.

Step 10

Stir in the salt and sugar. Taste the curry and adjust the seasoning if needed.

Step 11

Garnish with fresh coriander leaves before serving.

Step 12

Serve the ayam curry hot with steamed rice or bread.

Nutrition Facts

Serving size	2400 grams (2400.0g)

Amount per serving	% Daily Value*
Calories	3518

Total Fat 184.80g	237%
Saturated Fat 45.10g	226%
Polyunsaturated Fat 0.00g
Cholesterol 880mg	293%
Sodium 7427mg	323%
Total Carbohydrate 173.90g	63%
Dietary Fiber 21.40g	76%
Total Sugars 45.90g
Protein 288.00g	576%

Vitamin D 0IU	0%
Calcium 540mg	42%
Iron 40mg	219%
Potassium 5521mg	117%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 32.8%

Carbs: 19.8%