Authentic Indonesian Kari Ayam
This is original Indonesian curry recipe that has been used in my family for ages. Using the right amount of spices, you will find this chicken curry amazingly delicious!
Servings: 16 pieces
Calories: 171kcal
Ingredients
Main
- 1 chicken cut into 12 pieces
- 1 pcs Tofu
- 1 pcs Potato
- 4 pcs Boiled eggs
Spices
- 12 pcs shallots
- 3 pcs garlic
- 3 cm ginger
- 5 pcs candlenut
- 1 tbsp coriander powder
- 1 tsp cumin
- 1 tsp shrimp paste
- 10 pcs chili big ones
- 8 pcs long curly chili
- 4 pcs bird's eye chili
Herbs
- 5 pcs bayleaves
- 2 stalk lemongrass
- 5 pcs lime leaves
Seasoning
- 3 tsp salt
- 1 tsp sugar
- 1 tsp pepper
- 1 tsp mushroom powder
Coconut
- 1250 ml coconut milk
Instructions
- Cut the chicken into 8-16 pcs. Wash them clean. Pour hot water into the chicken to get rid of the stink. Let the chicken soak in hot water for 5 minutes. Put the garlic, shallots, ginger, candlenuts, coriander powder, cumin, shrimp paste, and the chilis into a blender. Blend finely. Prepare a pan and pour some oil and turn on the stove medium heat.
- Let the spices simmer on low heat. Put in lemongrass, bay leaves, and lime leaves. Tear the lime leaves to make it more fragrant. Stir well until the herbs change color. Throw in the chicken pieces. Stir well until they are all covered in spices.
- Pour in half of the coconut milk into the pan. Stir well and let it simmer. If you want a smooth broth, sieve the broth. This is optional. But I like my broth to be very smooth. Take out the chicken pieces, set them aside. Strain only the broth. You can throw away the herbs (lemongrass, bay leaves, and lime leaves).
- Put back the chicken pieces into the broth. Pour in the remaining coconut milk. Throw in salt, pepper, sugar, and mushroom powder. Add some bird's eye chilis. Let the broth simmer for another 10 minutes. It's ready to serve!
- Serve Kari Ayam with fried potatoes, fried tofus, and boiled eggs. Sprinkle with fried shallots and steamed rice.
Video
Notes
- Wash clean the chicken, pour hot boiling water to the chicken, let them soak for five minutes. This will take out the odor from the chicken blood.
- Be careful when you cook the spices in the pan. It will splash. Put the stove on low heat to avoid splashing.
- Separate the fried potatoes, fried tofus and boiled eggs from the curry. Put them together with the broth when you want to serve. This will prevent the gluten from the potatoes from thickening the broth. It will also keep the broth stay fresh longer.
- After pouring the coconut milk into the pot, always put on medium heat. Stir once in a while to prevent the coconut milk from breaking.
- Some oils from the chilis will make the broth red. That is fine.
- You can add 1 cm of fresh turmeric when you blend the spices.
Nutrition
Serving: 1piece | Calories: 171kcal | Carbohydrates: 4g | Protein: 2g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 608mg | Potassium: 216mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 3mg