Indonesian Style Chicken Curry (Kari Ayam)

Mouth-watering Indonesian-style chicken curry, or known as Kari Ayam, is truly a comforting dish that you will definitely want to add second or maybe third. Kari ayam is one of popular dishes in Indonesia and Malaysia. The dish itself probably originates from India, but the local in both countries made kari Ayam into its local dish as they cook it using local spices. I think what makes it different than Indian curry is the coconut milk.

This Indonesian style chicken curry, or Kari Ayam, has a unique flavor – a tad bit sweet, spicy, but yet savory at the same time. The combination of spices such as shallot, garlic, turmeric, coriander, candlenut, cinnamon, lemon grass and many more, is well-balanced and blends well with coconut milk. Imagine those gravy and sauce penetrate into the tender chicken, it makes such a delicious meal. If you are not a fond of chicken, use other proteins – beef, pork, or even tofu for vegetarian meal. Pair this delightful chicken curry with fluffy steamed rice or roti – I’m sure, it will make your tastebud happy. Happy cooking!

Tool I used:

• Blender – For me, this small blender is a must-have for Indonesian cuisine. It is faster to blend spices in this blender, unless you opt for the traditional mortar and pestle.
• Non-stick large pot – Easy to clean, heat-up evenly, and, the best part, it is non-stick. This pot is a great tool to have when you like to make soup, stew or just to boil water in large quantities.

Tip: If you do not like to eat spicy food, you can substitute Serrano pepper or Thai chili with red bell pepper. Also, you can add some potatoes or boiled eggs to the chicken curry if you like. The curry gravy complements well with potatoes and boiled eggs.

Ingredient:

• 2 lbs. bone-in chicken (preferably chicken thigh or drumstick) – cleaned
• 2 cups coconut milk
• 1 stalk lemon grass – cut into 3 parts and pound them
• 1-inch galangal – cut into 3 small pieces
• 3 lime leaves
• 3 bay leaves
• 1.5 cup water
• 2 teaspoon salt
• 1 tablespoon sugar
• Fried shallot (to garnish)
• Fresh parsley (to garnish)

Blended Spices:

• 4 cloves garlic – peeled
• 1 medium-sized shallot – cut into 4 pieces
• 3 Serrano pepper or Thai chilies (increase/reduce according to your heat tolerance)
• 1 teaspoon coriander seed
• 3 candlenuts
• 1-inch turmeric
• 1 teaspoon ground cinnamon

Direction:

• In a large pot, add 1.5 cup of water and chicken. Under medium-low heat, boil the chicken. Add lemon grass, galangal, lime leaves, bay leaves, salt and sugar.
• While the chicken is boiling. Prepare all the ingredients to be blended. Add them all into the blender. Also, add about 2 ladles of the chicken broth (the water from the pot where the chicken is still cooking).
• Blend them all up until all are mixed well.
• Add the blended spices into the chicken pot. Also, add coconut milk. Stir them well.
• Let the chicken cook for about 60 minutes or until the chicken is soft. Taste it – add more salt or sugar if you need to.
• Serve with fluffy steamed rice. Roti paratha or naan or garlic bread with go well with this chicken curry as well. Enjoy!