Kari Ayam (Malay Style)

The following is a guide for using our rempah. However, preferences tend to differ for every household so feel free to make tweaks accordingly!

INGREDIENTS

• Jeya Spices Chicken Curry paste (300g)
• Chicken: 1.2 – 1.5 kg (bone-in, medium cuts)
• Cinnamon stick: 1 small (3–4 cm)
• Green cardamom: 3 pods (lightly crushed)
• Cloves: 3 pieces
• Curry leaves: 1 sprig
• Fresh coriander leaves: 10–15 g (chopped)
• Water: 300–400 ml
• Coconut milk: 200 ml

INSTRUCTIONS

1. Heat a pot on medium heat. Add cinnamon stick, cardamom, and cloves. Bloom for
   30–45 seconds until aromatic.
2. Add 300 g curry paste and sauté for 6–8 minutes until fragrant and glossy, with oil
   lightly separating.
3. Add curry leaves and cook for 30 seconds until aromatic.
4. Add chicken pieces and cook for 5–7 minutes, stirring to coat evenly.
5. Add water, cover, and simmer for 20 minutes on low–medium heat.
6. Add coconut milk and simmer gently for 5–10 minutes. Do not boil hard.
7. Taste and adjust seasoning if needed. Switch off the heat and garnish with fresh coriander leaves.

CHEF’S NOTES

• Whole spices add depth and aroma without overpowering
• Add curry leaves after paste is cooked for best flavour
• Coriander leaves should only be added at the end
• Curry tastes better after resting for 10–15 minutes