Kari Ayam (Indonesian Chicken Curry)
Kari ayam (chicken curry) is one of the signature dishes of Indonesian cuisine. In spite of the name "curry," this dish does not use Indian curry spice, and is actually a spicy but sweet dish.
Servings
4
1 lb (450 g) boneless, skinless chicken parts
5 Asian shallots, sliced (or ½ cup chopped onions)
2 cloves garlic, minced
1 tsp ginger, minced or grated
1 tsp lemongrass, minced or grated
6 kimiri (candlenuts), ground
2 salam leaves (Indonesian bay leaves)
4 kaffir lime leaves
½ tsp turmeric root, ground or grated
½ tsp galangal root, ground or grated
1 cup (240 ml) coconut milk
½ tsp salt (or to taste)
2 tbsp gula jawa
2 tbsp cooking oil
2 hot chiles (optional)
¼ tsp terasi (fermented shrimp paste)
Wash chicken parts.
In a food processor or mortar and pestle, grind the garlic, ginger, kimiri nuts, turmeric, galangal, hot chilies, and terasi into a paste (bumbu).
In a wok or skillet, cook the paste over medium heat for 1 minute.
1 minute
Add the chicken parts to the wok, and brown them.
Add the shallots, lemongrass, kaffir lime leaves, and salam leaves to the wok, and sauté for another minute.
Add the coconut milk and bring to a light boil.
Simmer on low heat for 10 minutes.
10 minutes
- •Serve with white rice (nasi putih), yellow rice (nasi kuning), or coconut rice (nasi uduk).
- •Top with fried shallots.
- •Substitute fish, shrimp, or lamb for the chicken.