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Overhead of Malaysian chicken curry (kari ayam) meal prep containers with jasmine rice, chicken thigh and potato in orange coconut gravy on a dark slate surface

Malaysian Chicken Curry Meal Prep (Kari Ayam)

Boneless chicken thighs and waxy potato simmered in a fried curry powder base with lemongrass, cinnamon, star anise and curry leaves, finished with light coconut milk. One pot, four containers, 46g of protein per serving. Rice not included in the nutrition.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 590
Ingredients Method

Ingredients
  

  • 2 lb boneless skinless chicken thighs 900g, trimmed of visible fat, cut into 2 inch pieces
  • 3 tbsp Malaysian meat curry powder Baba's, Adabi or Alagappa's; divided
  • 1.5 tsp salt divided
  • 3 shallots about 60g, roughly chopped
  • 4 cloves garlic
  • 1 inch ginger peeled and sliced
  • 2 tbsp neutral oil canola or avocado
  • 1 cinnamon stick
  • 2 star anise
  • 10 fresh curry leaves optional but recommended
  • 1 yellow onion medium, thinly sliced
  • 2 stalks lemongrass bottom third only, bruised
  • 1 lb Yukon Gold potatoes 450g, peeled and cut into 1.5 inch chunks
  • 1 cup chicken stock 240ml, low sodium
  • 1 can light coconut milk 13.5 oz / 400ml, divided
  • 1 tbsp fish sauce or an extra 1/2 tsp salt
  • 1 tsp sugar

Method
 

  1. Toss the chicken pieces with 1 tbsp of the curry powder and 1 tsp of the salt. Set aside while you prepare everything else.
  2. Blend the shallots, garlic and ginger with 1 tbsp of water into a rough paste (or mince them very finely). Mix the remaining 2 tbsp curry powder with 3 tbsp water into a thick paste.
  3. Heat the oil in a Dutch oven or heavy pot over medium heat. Add the cinnamon, star anise and curry leaves and let them sizzle for 20 seconds. Add the sliced onion and the shallot paste and cook, stirring, for 5 to 6 minutes until soft and lightly golden.
  4. Add the curry powder paste and fry for 2 to 3 minutes, stirring constantly. It is ready when it darkens slightly, smells toasted rather than raw, and the oil starts to separate at the edges. Add a splash of water if it catches.
  5. Add the chicken and stir to coat in the paste. Cook for 3 to 4 minutes until the outside is no longer pink.
  6. Add the potatoes, lemongrass, stock and half the coconut milk. Bring to a simmer, cover, and cook on low for 20 minutes until the potatoes are tender when pierced.
  7. Uncover, stir in the remaining coconut milk, fish sauce, sugar and the remaining 1/2 tsp salt. Simmer uncovered for 8 to 10 minutes until the gravy coats the back of a spoon. Taste and adjust salt. Remove the lemongrass, cinnamon and star anise.
  8. Cool for 20 minutes, then divide into four containers alongside cooked rice. Refrigerate up to 4 days.