Ketan Kunyit Kari Ayam
Ketan kunyit (turmeric sticky rice) and kari ayam (chicken curry) is a dish many Chinese prepares to celebrate one month old of a healthy baby.
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup sticky rice
- 1/2 teaspoon turmeric powder
- 10 gram tamarind
- 2 pandan leaves, knotted
- 100 ml coconut milk
- 2 tablespoon sugar
- 1 tablespoon peppercorns (optional)
- 500 gram potato, peeled, cut into wedges
- 2 lemongrass
- 100 gram shallot
- 8 cloves garlic
- 3 candlenut (or 6 macadamia)
- 1-3 tablespoon chili flakes
- 1/2 teaspoon turmeric powder
- 10 gram terasi/belacan (shrimp paste), toasted
- 6 chicken drumsticks (or 4 chicken thighs)
- 300 ml coconut milk
- 1-2 teaspoon salt, or to taste
- 5 kaffir lime leaves
Instructions
- 1
Ketan kunyit (turmeric sticky rice)
- 2
Wash and drain sticky rice until the water is clear. Place in a bowl along with turmeric powder and tamarind. Top with enough water to cover the rice by 1 inch. Set aside for 4 hours, or overnight.
- 3
Prepare a steamer. Discard tamarind, wash and drain the rice, place in a steamer proof bowl/pan and top with pandan leaves. Steam over high heat for 30 minutes.
- 4
Drizzle 1/3 of the coconut milk. Steam for another 15 minutes, drizzle another 1/3 of coconut milk. Steam again for 15 minutes, or until fully cooked.
- 5
Once the sticky rice is cooked, turn off the heat, discard pandan leaves, drizzle the remaining 1/3 coconut milk, sugar, and peppercorns. Stir well with a rice spatula/spoon. Close the steamer lid, and let the rice rest for another 10 minutes before removing from steamer.
- 6
Kari ayam (chicken curry)
- 7
Heat a pot of oil for deep frying. Deep fry potato wedges until a golden crust formed. Drain excess oil with a strainer.
- 8
Make a spice paste by pureeing together lemongrass, shallot, garlic, candlenut/macadamia, chili flakes, turmeric powder, and toasted terasi.
- 9
Heat 3 tablespoon oil in a wok/deep skillet over medium high heat. Sauté spice paste until fragrant, about 5 minutes.
- 10
Add in drumsticks/thighs, cook until the chicken is no longer pink.
- 11
Add fried potatoes, along with coconut milk and salt. Bring to a boil, cover with a lid, reduce heat and simmer for 30 minutes, or until chicken is tender and fully cooked.
- 12
Adjust amount of salt if needed, and stir in kaffir lime leaves.
- 13
Serve with turmeric sticky rice.