TasteAtlas named it the world’s best stew in April 2025, and once you try Malaysian Chicken Curry (Kari Ayam), you’ll see why! This recipe is made completely from scratch; no curry powder needed - just fresh ingredients and bold, comforting flavor.
Malaysian Chicken Curry (Kari Ayam) was something that I grew up eating so often that it became one of those comforting, familiar flavors from home. When I was living in the United States, my family used to send me packets of A1 curry paste so that I could recreate this dish from halfway around the world.
In April 2025, Malaysian Chicken Curry was named the world’s best stew by TasteAtlas, and I couldn’t agree more!
This version is made entirely from scratch - no curry powder - just fresh ingredients, a bit of patience, and a whole lot of flavor.
If you’ve never made curry from scratch before, don’t worry. This recipe is beginner-friendly, and I’ll guide you through each step.
While this recipe is made entirely from scratch, you can use a store-bought curry paste or powder if you’re short on time. A1 brand (paste) and Babas (powder) are my go-to brands.
How to Make Malaysian Chicken Curry
We’ll start by soaking 4 dried red chilies (cut into 1-inch pieces) in ½ cup of warm water. Let them sit for about 15 minutes to soften.
While the chilies are soaking, toast your whole spices. In a dry pan or wok over low to medium heat, add:
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ½ teaspoon black peppercorns
No oil needed here. We’re just gently toasting to bring out their natural flavors. Stir often, and toast for about 4 to 5 minutes, or until fragrant.
Transfer the toasted spices to a spice grinder or food processor (I use a Magic Bullet. If you’re using one too, opt for the larger cup, as we’ll be adding the rest of the curry paste ingredients to this as well). Blend until the spices are finely ground.
Once the dried chilies have softened, add them to the food processor along with the soaking water. Then add:
- 4 fresh red chilies (cut into 1-inch pieces)
- ½ cup diced yellow onion or 6 small Asian shallots (peeled)
- 5 garlic cloves (peeled)
- 1-inch piece of fresh ginger or galangal
- 1-inch piece of fresh turmeric (peeled and sliced) or 2 teaspoons ground turmeric
- 2 stalks lemongrass (white parts only, sliced)
- 3 candlenuts or macadamia nuts
Blend everything together until smooth. If the mixture is too thick or isn’t blending well, add a splash of water or oil to help it along.
Next, we will cook the spice paste using a process known as “tumis” (pronounced too-miss) in Malay.
This is a foundational technique in Southeast Asian cooking, where you slowly sauté the spice paste in oil to draw out its aroma and deepen the flavors.
Add ¼ cup of cooking oil to a wok and sauté the spice paste over medium heat.
As it cooks, the sharpness of the raw onion and garlic will mellow out, the spices bloom, and everything comes together beautifully.
You will know it’s ready when the color of the paste darkens slightly, and the oil begins to separate from the mixture. This should take roughly 10 minutes.
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Don’t be afraid to use a generous amount of oil here. It helps to carry the flavors and prevents the paste from burning. If the mixture starts to look dry or sticks to the wok, add a touch more oil and keep stirring.
After the spice paste has gone through the tumis process, add 1 cinnamon stick, 2 star anise, 3 whole cloves, and 4 cardamom pods, followed by 1 cup of coconut milk and 1 cup of water.
Give the curry mixture a good stir, then add 1½ pounds of chicken (bone-in, cut into large pieces). You can use any part of the chicken for this curry, but bone-in cuts like drumsticks, thighs, and wings are most common as they add great flavor and stay juicy as they simmer.
In many parts of Southeast Asia, especially Malaysia, you’ll often find whole or half chickens sold already chopped into “curry pieces” at the wet market or supermarkets. These mixed bone-in cuts work perfectly for this dish. Feel free to use those, or go with whatever combination of cuts you have on hand.
Stir the chicken into the curry and let it cook gently for about 5 minutes over medium-high heat.
Next, add 3 yellow potatoes (cut into large cubes), along with 2 tablespoons of sugar, 2 teaspoons of salt, and a small handful of curry leaves (about 8–10 leaves). The curry leaves are optional, but they really elevate the dish if you have them.
Allow the curry to simmer, partially covered, for about 15 minutes. Then uncover and let it simmer for another 5 minutes, or until the curry reaches your desired consistency. If it gets too thick, stir in a little more water.
At this point, your kitchen should smell incredible, and the curry is ready to serve.
Garnish with fresh cilantro and sliced red chili, then serve hot with rice or roti jala. Or do what I used to do as a kid — tear up some plain white bread and use it to mop up every last bit of that delicious gravy!
P.S. Craving more curries? Try my Thai Green Curry, Vegetarian Thai Yellow Curry, or Slow Cooker Beef Massaman Curry.
💡Pro Tips for the Best Malaysian Chicken Curry
Choose your potatoes wisely: Waxy potatoes like Yukon Gold work best here—they hold their shape well and don’t fall apart as they cook.
I wouldn’t recommend Russet potatoes for this recipe. They do work in a pinch, but add them later in the cooking process so they don’t turn too mushy.
Personally, the potatoes are my favorite part of chicken curry. I love how tender and creamy they get, adding a nice contrast to the juicy chicken and rich, spiced gravy.
Give the spice paste time: Don’t rush the tumis process! This step builds the entire foundation of flavor for the dish. At first, the smell of the onion and garlic will be quite sharp and pungent, but it will mellow out over time and become more fragrant and rich.
The key visual cues to look out for are: the paste will darken slightly, and the oil will start to separate from the paste and bubble gently around the edges.
Make it ahead: Like many curries, this one tastes even better the next day after the flavors have had time to develop. It reheats beautifully, so if you can, make it a day in advance—and consider doubling the batch for leftovers!
Frequently Asked Questions
Yup! While this recipe is made entirely from scratch, you can absolutely take a shortcut by using either curry paste or curry powder. I recommend either A1 brand (curry paste) or Baba’s (curry powder). Both are widely used in Malaysian kitchens.
A1 Brand: This is a ready-made curry paste, so it’s super convenient. All you need to add is coconut milk, chicken, and potatoes. Optional, but highly recommended: a handful of curry leaves to round out the flavor.
Babas Brand: This is a dry curry powder blend. You’ll need to prepare your own spice base, but it'll save you a couple of steps compared to making it completely from scratch, and it tastes amazing!
Store any leftovers in an airtight container in the fridge for up to 5 days. The curry actually tastes even better the next day! To reheat, gently warm it on the stovetop over low heat, or in the microwave. Add a splash of water or coconut milk if the gravy is looking too thick.
Yes, it freezes well. Let it cool completely, then transfer to a freezer-safe container. It will keep in the freezer for about 3 months for best quality, but can be frozen for about 4 - 6 months if needed. You may notice a slight change in texture, especially in the potatoes. Thaw overnight in the fridge before reheating.
You can, but bone-in pieces (like drumsticks or thighs) give the curry more flavor and stay juicy as they simmer. If you’re using boneless chicken, keep an eye on the cooking time so it doesn’t dry out.
For a milder version of the curry, reduce the number of dried and/or fresh chilies. Removing the seeds from the chilies will also help to tone down the spice.
Jumped straight here to the recipe? Please consider coming back to read the whole post when you have the time as I have included step-by-step instructions with photos.
Malaysian Chicken Curry (Kari Ayam)
Ingredients
For the Spice Paste:
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ½ teaspoon black peppercorns
- 4 dried red chilies cut into 1-inch pieces
- ½ cup warm water for soaking dried chilies
- 4 fresh red chilies cut into 1-inch pieces
- ½ cup diced yellow onion or 6 small Asian shallots
- 5 garlic cloves peeled
- 1 inch fresh ginger or galangal
- 1 inch fresh turmeric or 2 teaspoon ground turmeric
- 2 stalks lemongrass white parts only, sliced
- 3 candlenuts or macadamia nuts
For the Curry:
- ¼ cup cooking oil plus more as needed
- 1 cinnamon stick
- 2 star anise
- 3 whole cloves
- 4 cardamom pods
- 1 cup coconut milk
- 1 cup water
- 1½ lbs chicken bone-in, cut into large pieces
- 3 yellow potatoes peeled and cut into large cubes
- 2 tablespoon sugar
- 2 teaspoon salt
- 8-10 curry leaves optional
For Serving:
- Fresh cilantro and sliced red chili for garnish
- Rice, roti jala or white bread
Instructions
- Place the dried red chilies in a bowl with ½ cup of warm water. Let them soak for 15 minutes to soften.
- In a dry pan over low to medium heat, toast the coriander seeds, cumin seeds, fennel seeds, and black peppercorns for 4–5 minutes, or until fragrant. Transfer to a spice grinder or food processor and blend until finely ground.
- Add soaked dried chilies (with soaking water), fresh red chilies, onion or shallots, garlic, ginger, turmeric, lemongrass, and candlenuts to the ground spices. Blend until smooth, adding a splash of water or oil if needed.
- In a wok or large pan, heat ¼ cup of oil over medium heat. Add the spice paste and cook for about 10 minutes, stirring frequently, until it darkens slightly and oil separates from the paste.
- Stir in the cinnamon stick, star anise, cloves, and cardamom pods. Add coconut milk and water; stir to combine.
- Add the chicken pieces to the curry and cook over medium-high heat for 5 minutes.
- Stir in potatoes, sugar, salt, and curry leaves (if using). Simmer partially covered for 15 minutes, then uncover and continue simmering for an additional 5 minutes, until the curry has thickened and the potatoes are tender.
- Garnish with cilantro and red chili. Serve hot with rice, roti jala, or plain white bread.
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