Kari Ayam: Indonesian Chicken Curry
Kari Ayam is the Indonesian version of chicken curry that uses coconut milk with well-balanced spices and herbs. It's simply delicious with plain white rice.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 baby chicken (approximately 2.2lbs. Cut in small pieces.)
- 2 tablespoons lime juice (lemon juice, or white vinegar.)
- 1 brown onion (chopped.)
- 4 cloves garlic (see the note.)
- ½ inch ginger (see the note.)
- 5 candlenuts/ Kemiri (see the note.)
- 5 tablespoons cooking oil (preferably coconut oil.)
- 0.4 inch galangal (see the note.)
- 1 lemongrass (cut diagonally about 1-inch lengthwise.)
- 5 cloves.
- 2 inches cinnamon stick
- 1-2 teaspoons Kashmiri red chili powder (see the note.)
- ½ teaspoon turmeric powder.
- 1 teaspoon coriander powder.
- ½ teaspoon cumin powder.
- 1 teaspoon sugar.
- 1 teaspoon salt (or according to taste.)
- 1 can coconut milk. ((14 fl.oz))
Instructions
- 1
Clean the chicken pieces and rub them with lime juice, lemon juice, or white vinegar. Rinse the poultry pieces thoroughly under running water. Using a fork or a skewer, prick all over the chicken. Drain and set aside.
- 2
Using a pestle and mortar or a food chopper/ food processor, pound the chopped onions, candlenuts, ginger, and garlic into a paste.
- 3
Heat the oil in a wok and put the spice paste, galangal, lemongrass, cloves, cinnamon, Kashmiri chili powder, turmeric powder, coriander powder, and cumin powder. Fry until the spices release a delicious aroma.
- 4
Add in the sugar and salt.
- 5
Stir the chicken pieces into the spices until they are all well coated with spices and look opaque in color.
- 6
Pour the coconut milk in and give it a good stir. Cook at medium-high heat until it reaches boiling point, then turn the heat down. Put the lid on and simmer until the chicken is fully cooked.