Kari Telur-Kentang: A Delightful Indonesian Curry Recipe
Kari Telur-Kentang is a comforting and flavorful Indonesian dish that combines the richness of curry with the heartiness of potatoes and the protein of eggs. Perfect for family gatherings or a cozy dinner, this recipe captures the essence of Indonesian home cooking, bringing warmth and deliciousness to your table.
Ingredients
| Ingredients for Parata | Quantity |
|---|---|
| Wheat flour | 5 tablespoons |
| Ingredients for Curry | |
| Hard-boiled eggs | 2 |
| Fine salt | 1 teaspoon |
| Potatoes | 1 (diced) |
| Coconut milk (thick) | 1.5 cups |
| Instant yeast | 1 teaspoon |
| Coconut milk (thin) | 2 ladles |
| Cooking oil | as needed |
| Vegetable oil | 1 tablespoon |
| Curry Spices | |
| Garlic (minced) | 3 small cloves |
| Shallots (minced) | 3 small cloves |
| Coriander | 1 teaspoon |
| Chicken (cut into pieces) | 1 piece |
| Bay leaves | 1 leaf |
| Kaffir lime leaves | 1 leaf |
| Galangal | 1 small piece |
| Lemongrass (smashed) | 10 cm |
| Turmeric (fresh) | 1/2 inch |
| Curry spice mix (sachet) | 1 tablespoon |
| Salt | to taste |
| Flavor enhancer | to taste |
Instructions
-
Prepare the Eggs: Boil the eggs until fully cooked. Once done, let them cool and peel off the shells.
-
-
Prepare the Potatoes: Peel and dice the potatoes into small cubes. To prevent discoloration, soak them in water until ready to use.
-
Prepare the Coconut Milk: Measure 1.5 cups of thick coconut milk. You can use store-bought coconut cream or freshly squeezed coconut milk.
-
Prepare the Spices: Peel the shallots, garlic, and turmeric. Grind the shallots, garlic, coriander, and salt into a smooth paste using a mortar and pestle or a food processor.
-
Cook the Spices: In a wok or large pan, heat enough cooking oil to sauté all the curry spices. Add the minced spices, along with lemongrass, bay leaves, kaffir lime leaves, and galangal. Sauté until fragrant.
-
Add Coconut Milk: Once the spices are aromatic, pour in the thick coconut milk and add your flavor enhancer. Stir well to combine.
-
Add the Main Ingredients: Carefully add the diced potatoes, hard-boiled eggs, and chicken pieces into the coconut milk mixture. Gently stir to ensure the ingredients are coated without breaking the eggs.
-
Simmer the Curry: Allow the curry to simmer over low heat until the potatoes are tender and cooked through. Be careful not to let the coconut milk boil too vigorously, as it may split.
-
Serve: Once the potatoes are soft, transfer the curry to a serving bowl. Enjoy the Kari Telur-Kentang with steamed rice or as a side dish with your favorite Indonesian meals.
This delectable dish not only satisfies the taste buds but also serves as a wonderful addition to any dining occasion. The fusion of spices and creamy coconut milk creates a comforting experience, making Kari Telur-Kentang a cherished recipe in Indonesian cuisine. Enjoy this delightful culinary journey!
