Kari Ayam (Indonesian Chicken Curry)
Kari ayam (chicken curry) is one of the signature dishes of Indonesian cuisine. In spite of the name "curry," this dish does not use Indian curry spice, and is actually a spicy but sweet dish.
Source and licence
"Kari Ayam (Indonesian Chicken Curry)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kari_Ayam_(Indonesian_Chicken_Curry), revision 4520354), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kari_Ayam_(Indonesian_Chicken_Curry)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4520354
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 lb (450 g) boneless, skinless chicken parts
- 5 Asian shallots, sliced (or ½ cup chopped onions)
- 2 cloves garlic, minced
- 1 tsp ginger, minced or grated
- 1 tsp lemongrass, minced or grated
- 6 kimiri (candlenuts), ground
- 2 salam leaves (Indonesian bay leaves)
- 4 kaffir lime leaves
- ½ tsp turmeric root, ground or grated
- ½ tsp galangal root, ground or grated
- 1 cup (240 ml) coconut milk
- ½ tsp salt (or to taste)
- 2 tbsp gula jawa
- 2 tbsp cooking oil
- 2 hot chiles (optional)
- ¼ tsp terasi (fermented shrimp paste)
Method
- Wash chicken parts.
- In a food processor or mortar and pestle, grind the garlic, ginger, kimiri nuts, turmeric, galangal, hot chilies, and terasi into a paste (bumbu).
- In a wok or skillet, cook the paste over medium heat for 1 minute.
- Add the chicken parts to the wok, and brown them.
- Add the shallots, lemongrass, kaffir lime leaves, and salam leaves to the wok, and sauté for another minute.
- Add the coconut milk and bring to a light boil.
- Simmer on low heat for 10 minutes.