Kari ayam is an everyday Malaysian curry in which chicken cooks with coconut milk, curry spices and potatoes. One of the most common dishes at family meals, it is served with rice or bread.
Sauté the onion, garlic and ginger in oil over medium heat for 6 minutes. Add the curry powder and cook for another 2 minutes.
Add the chicken and sauté for 5 minutes, until coated all over.
Add the water and potatoes, cover and cook over low heat for 20 minutes.
Add the coconut milk and cook for another 8–10 minutes. Season with salt to taste.
Serve hot with rice pilaf.
Keep in a covered container in the fridge for 3 days; the flavor deepens by the next day. It can be frozen for 2 months.
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