Dairy-Free Malaysian Chicken Curry (Kari Ayam)

Ingredients

• about 910 g Chicken Thighs (bone-in, skin-on)
• 2 tbsp Coconut Oil
• 1 large Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 tbsp Ginger (grated)
• 3 tbsp Curry Powder
• 1 tsp Turmeric Powder
• 1 tsp Chili Powder
• 1 can Coconut Milk (full-fat)
• 2 medium Potatoes (cubed)
• 1 cup Water
• 1 tsp Salt
• 1 tsp Sugar
• 2 tbsp Cilantro (chopped)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tbsp of coconut oil and let it heat until it shimmers.
2. 2Add the 1 large onion, finely chopped, to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
3. 3Add the 4 cloves of garlic, minced, and the 1 tbsp of ginger, grated, to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 3 tbsp of curry powder, 1 tsp of turmeric powder, and 1 tsp of chili powder. Cook, stirring constantly, for 1 minute more until the spices are fragrant.
5. 5Add the about 910 g of chicken thighs (bone-in, skin-on) to the pot. Sear the chicken on all sides until lightly browned, about 2-3 minutes per side.
6. 6Pour in the 1 can of coconut milk and the 1 cup of water. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
7. 7Add the 2 medium potatoes, cut into 2.54 cm cubes, along with the 1 tsp of salt and 1 tsp of sugar. Stir everything together.
8. 8Cover the pot and reduce the heat to low. Let the curry simmer gently for 30-40 minutes, or until the chicken is cooked through (internal temperature reaches 74°C / 74°C) and the potatoes are fork-tender. Stir occasionally to prevent sticking.
9. 9Remove the pot from the heat. Garnish the curry with the 2 tbsp of cilantro, chopped, just before serving.

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