Name: Kari Ayam (Indonesian Chicken Curry)
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 lb (450 g) boneless skinless chicken parts; 5 (or 1/2 cup chopped) Asian shallots; 2 cloves garlic; 1 tsp ginger; 1 tsp lemongrass; 6 kimiri (candlenuts); 2 leaves salam leaves (Indonesian bay leaves); 4 leaves kaffir lime leaves; 1/2 tsp turmeric root; 1/2 tsp galangal root; 1 cup (240 ml) coconut milk; 1/2 tsp (or to taste) salt; 2 tbsp gula jawa (palm sugar); 2 tbsp cooking oil; 2 (optional) hot chiles; 1/4 tsp terasi (fermented shrimp paste)

Chicken

4 servings

430 cal/serving

Instructions

Step 1

Wash the chicken parts.

Boneless skinless chicken parts

Step 2

Grind garlic, ginger, kimiri (candlenuts), turmeric, galangal, hot chiles, and terasi into a paste (bumbu) using a food processor or mortar and pestle.

GarlicGingerKimiri (candlenuts)Turmeric rootGalangal rootHot chilesTerasi (fermented shrimp paste)

Step 3

Cook the spice paste in a wok or skillet over medium heat for 1 minute.

GarlicGingerKimiri (candlenuts)Turmeric rootGalangal rootHot chilesTerasi (fermented shrimp paste)

Step 4

Add the chicken to the wok and brown it (use cooking oil as needed).

Boneless skinless chicken partsCooking oil

Step 5

Add shallots, lemongrass, kaffir lime leaves, and salam leaves and sauté for about 1 minute.

Asian shallotsLemongrassKaffir lime leavesSalam leaves (Indonesian bay leaves)

Step 6

Add the coconut milk and bring to a light boil.

Coconut milk

Step 7

Simmer on low heat for 10 minutes until cooked through.

Boneless skinless chicken partsCoconut milk

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.