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Singaporean Succulence - Kari Ayam - Malaysian Chicken Curry

My Signature Dish Recipe for KARI AYAM (MALAYSIAN CHICKEN CURRY) ... chicken in a nonya-style curry sauce ...


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  • 2 large spanish onions

  • 3 cloves garlic

  • 1 stalk lemongrass

  • 3cm knob ginger

  • 1 cup candle nuts (available from chinese supermarkets)

  • 1 cup mango juice (unsweetened)

  • 2 cups water

  • 2 tbsp oil

  • 3 tbsp malaysian curry powder

  • 2 tsp ground coriander

  • 2 tsp ground cumin

  • 1/2 tsp turmeric

  • 750ml coconut milk

  • 1 cup tomato sauce

  • 2 tsp salt

  • 1/4 cup sugar

  • 2 cups water, extra

  • 2kg chicken breast fillets

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  • 1.

    Serves: 2 to 4

  • 2.

    Cooking Time: Prep time 10 mins, cook 20 mins

  • 3.

    Blend onions, garlic, lemongrass, ginger, candle nuts and water until it becomes a liquid. Heat oil in a wok or deep frypan until very hot. Add your onion blend to the pan and mix well. Then add curry powder, coriander, cumin, turmeric and 250mL of the coconut milk. Stir until well combined, then add mango juice, tomato sauce, salt and sugar. Stir again. Combine the remaining 500mL coconut milk and two cups water in a large saucepan and add curry blend. Throw in your chicken and simmer until chicken is cooked through. To serve, slice chicken into bite-sized pieces and spoon sauce over the top. Serve with rice or roti.

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