Solo-Style Coconut Chicken Curry with Crispy Potatoes

Solo-Style Chicken Curry (Kare Ayam Khas Solo)

Ingredients:

• 1 chicken breast
• 3 medium potatoes
• 1 bunch of vermicelli (soun)
• 1 liter coconut milk (can use diluted instant coconut milk)
• 1 small tomato
• 2 bay leaves
• 1-2 cm galangal (crushed, adjust according to size)
• 2 kaffir lime leaves
• Salt, to taste
• White sugar, to taste (as a substitute for flavor enhancer)
• Brown sugar, to taste
• Chopped celery and fried shallots, for garnish

Spice Paste:

• 5 shallots
• 2 garlic cloves
• 1 candlenut
• 1/2 teaspoon coriander
• 2 cm turmeric

Optional Sambal:

• 1 garlic clove
• 3 shallots
• 2 red chilies (adjust to taste)
• Bird’s eye chilies, to taste (if you like it spicy)
• Salt, to taste
• Brown sugar, to taste
• 5 tablespoons coconut milk

Instructions:

1. Prepare the Potatoes:

   • Thinly slice the potatoes and fry them until crisp and dry. Set aside.

2. Prepare the Chicken:

   • Rub the chicken breast with a little salt and fry until cooked. If you prefer a less salty taste, you can fry the chicken without salt. Once cool, shred the chicken into pieces.

3. Prepare the Vermicelli:

   • Soak the vermicelli in warm water until soft, adjusting the soaking time to your desired texture. Drain and set aside.

4. Cook the Spice Paste:

   • Blend the shallots, garlic, candlenut, coriander, and turmeric into a smooth paste. In a pan, sauté the spice paste until fragrant.

5. Add Aromatics:

   • Add the galangal, bay leaves, and kaffir lime leaves to the pan. For a stronger aroma, lightly crush the kaffir lime leaves before adding them.

6. Add Coconut Milk:

   • Gradually pour in the coconut milk, stirring gently. Continue to stir until the mixture begins to boil.

7. Season the Curry:

   • Season with salt, white sugar, and brown sugar. Adjust to taste.

8. Add Tomato:

   • Slice the tomato and add it to the curry. Stir briefly, then turn off the heat.

9. Serve:

   • On a serving plate, arrange the rice, followed by the softened vermicelli, shredded chicken, and crispy potato slices. Pour the coconut curry sauce over the top according to your preference (I personally like a lighter sauce). Garnish with chopped celery and fried shallots. Serve warm.

10. Prepare Sambal (Optional):

    • Blend the garlic, shallots, and red chilies into a paste. Sauté this paste in a pan until fragrant. Add a bit of coconut milk, salt, and brown sugar. Adjust the seasoning to taste.

Enjoy this flavorful and comforting Solo-style chicken curry, which offers a delightful blend of spices and textures, perfect for any meal!