Kari Ayam Merah (Spicy Red Chicken Curry) with Flaky Roti Canai

Name: Kari Ayam Merah (Spicy Red Chicken Curry) with Flaky Roti Canai
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 1 tablespoon vegetable oil; 1 piece chicken thigh (boneless, skinless, cut into 1 inch pieces); 1 yellow onion (medium, chopped); 2 clove garlic (minced); 1 ounce fresh ginger (minced); 2 tablespoon red curry paste; 1 tablespoon chili powder (ground); 1 teaspoon turmeric powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 14 fluid ounce coconut milk (full-fat); 0.5 cup chicken broth; 1 Russet potato (medium, peeled, diced into 1/2 inch cubes); 0.5 teaspoon salt; 2 piece roti canai (frozen); 1 tablespoon cooking oil; 0.25 red onion (thinly sliced); 2 tablespoon fresh cilantro (chopped)

A rich and vibrant Malaysian chicken curry with potatoes, infused with a blend of aromatic spices and coconut milk, served alongside warm, flaky roti canai.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 2
Cuisine: Malaysian
Difficulty: Easy
Cost: $4.25/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon vegetable oil
1 piece chicken thigh (boneless, skinless, cut into 1 inch pieces)
1 yellow onion (medium, chopped)
2 clove garlic (minced)
1 ounce fresh ginger (minced)
2 tablespoon red curry paste
1 tablespoon chili powder (ground)
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
14 fluid ounce coconut milk (full-fat)
0.5 cup chicken broth
1 Russet potato (medium, peeled, diced into 1/2 inch cubes)
0.5 teaspoon salt
2 piece roti canai (frozen)
1 tablespoon cooking oil
0.25 red onion (thinly sliced)
2 tablespoon fresh cilantro (chopped)

Instructions

Sauté aromatics: Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium heat. Add 1 medium yellow onion and sauté for 3-5 minutes until softened. Add 2 cloves minced garlic and 1 inch minced fresh ginger and cook for another 1 minute until fragrant.
Cook chicken: Add 1 piece chicken thigh pieces to the pot and cook, stirring, for 3-4 minutes until lightly browned.
Add spices: Stir in 2 tablespoons red curry paste, 1 tablespoon ground chili powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Cook, stirring, for 1-2 minutes until very fragrant.
Simmer curry: Pour in 14 fluid ounces full-fat coconut milk and 1/2 cup chicken broth. Add 1 medium Russet potato and 1/2 teaspoon salt. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and potatoes are tender. Stir occasionally to prevent sticking.
Cook roti canai: While the curry simmers, heat 1 tablespoon cooking oil in a non-stick pan over medium heat. Cook 2 pieces frozen roti canai according to package instructions, typically 2-3 minutes per side, until golden brown and flaky. 'Slap' the roti against a surface to fluff it up if desired.
Serve: Serve the hot chicken curry with warm, flaky roti canai. Garnish with thinly sliced red onion and fresh chopped cilantro, if desired.

Notes

Adjust the amount of chili powder to your preferred spice level. If you can't find frozen roti canai, plain naan bread makes a good substitute.

Nutrition (per serving)

Calories: 720
Protein: 32 g
Carbohydrates: 65 g
Fat: 38 g
Fiber: 9 g
Sodium: 1100 mg
Saturated Fat: 25 g
Sugar: 10 g
Cholesterol: 90 mg