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Ayam Karipuley bukan lauk biasa.

Nama dia pun dah unik – “Karipuley” tu datang daripada bahasa Tamil:
🌿 Kari bermaksud lauk berkuah, dan Puley bermaksud daun kari.

Resepi ni berasal dari India Selatan, tapi bila masuk ke dapur orang kampung kita, dia jadi satu lauk yang cukup istimewa. Wangi rempahnya, kuat aromanya – cukup dengan tumisan bawang, halia, bawang putih dan daun kari yang digoreng sampai naik bau.

Ramai kenal kari ayam, tapi tak ramai pernah makan Ayam Karipuley yang asli – yang tak terlalu berkuah, tak guna santan, tapi cukup pekat rasa rempah.


Bahan-bahan:

1 ekor ayam
1 mangkuk daun kari
2 biji bawang merah besar
5 ulas bawang putih
1 inci halia
6 biji cili padi
4 biji cili hijau
1 biji tomato
1 sudu besar serbuk lada hitam
1 sudu besar garam masala
1/2 sudu besar serbuk kunyit
1/2 sudu besar serbuk ketumbar
2 sudu teh jintan manis
5 sudu besar minyak
Garam dan gula secukup rasa

Ayam Karipuley is not your typical curry dish.

Even the name is unique – “Karipuley” comes from the Tamil language:
🌿 Kari means a dish with gravy, and Puley refers to curry leaves.

This recipe originated from South India, but when it reached our village kitchens, it became something truly special. Fragrant with spices, bold in aroma – just with the right sauté of onions, ginger, garlic, and curry leaves fried until golden and aromatic.

Many are familiar with chicken curry, but not many have tasted the original Ayam Karipuley – less gravy, no coconut milk, yet packed with deep, rich spices.

Ingredients:

1 whole chicken (cut into small pieces)
1 bowl of curry leaves
2 large red onions
5 cloves of garlic
1 inch of ginger
6 bird’s eye chilies (cili padi)
4 green chilies
1 tomato
1 tablespoon black pepper powder
1 tablespoon garam masala
½ tablespoon turmeric powder
½ tablespoon ground coriander
2 teaspoons fennel seeds (or ground fennel)
5 tablespoons cooking oil
Salt and sugar to taste

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