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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.
Ingredients
- chicken, 450 g; boneless, skinless pieces1 lb
- Asian shallots, sliced; or ½ cup chopped onions5
- garlic, minced2 clove
- ginger, minced or grated1 tsp
- lemongrass, minced or grated1 tsp
- candlenuts, kimiri; ground6
- salam leaves, Indonesian bay leaves2
- kaffir lime leaves4
- turmeric root, ground or grated1/2 tsp
- galangal root, ground or grated1/2 tsp
- coconut milk, 240 ml1 cup
- salt, or to taste1/2 tsp
- gula jawa, Javanese palm sugar2 tbsp
- cooking oil2 tbsp
- hot chiles, optional2
- terasi, fermented shrimp paste1/4 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
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.
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.
