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The History of Malaysian Curry (Kari Ayam): A Melting Pot of Flavours

Everyone knows a good chicken curry. Curry is a beloved comfort food enjoyed all around the world from the Caribbean to Britain, Thailand, and Canada. While its roots trace back to India, where it originated, each region has created its own spin on the dish over time. The word "curry" itself is derived from the Tamil word kari, which originally meant a sauce or gravy-like dish, or even black pepper-marinated meat fried in a particular way, according to some historians.

In the 18th century, curry as we know it today began to evolve with the influence of the British in India. It was during British colonial rule that curry powder was created. Legend has it that a British official, preparing to leave India, asked his servants to mix up a batch of spices so he could continue enjoying Indian cuisine back home in Britain. This blend eventually became known as curry powder, a staple in many curry dishes today.

The Evolution of Curry in Malaysia

The Malaysian style curry is uniquely shaped by the country's diverse cultural influences, particularly from the Malay, Chinese, and Indian communities. Malaysia's historical spice trade also plays a significant role in the development of the curry. In the 15th century, Malaysia became one of the world's greatest spice trading hubs, which brought an abundance of aromatic spices such as fennel, cumin, coriander, cardamom, cloves, star anise, mustard seeds, cinnamon, and nutmeg to the region.

The Malaysian curry combines curry powder, a variant of Indian garam masala, and influences from British-style curry powders. This blend creates a curry that is both sweet and savoury, with a pleasant heat from chili peppers and the addition of lemongrass and lime leaves, which are native to the region.

Kari Ayam – A Family Tradition with a Melting Pot Twist

In Malaysia, every household has its own take on kari ayam (chicken curry), and it’s often one of the first dishes learned in the kitchen. This particular version of kari ayam incorporates a beautiful combination of Indian, Chinese, Nyonya, and Malay flavours, making it a true reflection of Malaysia’s rich cultural melting pot.

Sara’s family recipe for kari ayam has been passed down through generations, a well-kept secret among Southeast Asian families. A traditional tip for making the dish is to let it sit overnight in the fridge.  The flavours intensify, and the curry becomes even more delicious the next day. The flavour molecules have time to diffuse, developing a fuller and richer taste. (Yay for leftovers!)

One of Tao Yee’s favourite ways to enjoy this dish is by adding sweet potatoes, which lend a natural sweetness and a unique twist to the curry. For an ultra-creamy, velvety texture, always opt for full-fat coconut milk.

For Malaysians, this dish will undoubtedly bring a sense of nostalgia, and for those who’ve traveled to Malaysia, it’s the perfect recipe to bring back memories of delicious home-cooked meals.

Get Inspired!

Explore ways to enjoy comfort food that Malaysians can't go without.

Now with Kopi Thyme’s Kari Ayam, it’s easier than ever to recreate this iconic dish at home in just 2 simple steps!