Authentic Indonesian Chicken Curry (Kari Ayam) with Coconut Milk

Kari Ayam (Chicken Curry)

Ingredients:

• 1/2 kg chicken, cut into pieces
• 2 bay leaves
• 5 curry leaves
• 3 kaffir lime leaves, veins removed
• 1 stalk lemongrass, bruised
• 1 tamarind slice
• 500 ml coconut milk (use 60 ml Kara brand mixed with enough water to reach 500 ml)
• Salt, pepper, and sugar, to taste
• 2 tbsp cooking oil for sautéing

For the Spice Paste:

• 5 shallots
• 2 cloves garlic
• 2 candlenuts
• 1/2 tsp coriander seeds
• 1 thumb-sized piece of turmeric
• 1/4 tsp cumin seeds

Instructions:

1. Prepare the Spice Paste: Blend or grind the shallots, garlic, candlenuts, coriander seeds, turmeric, and cumin seeds into a smooth paste.

2. Cook the Spice Paste: Heat the cooking oil in a pan over medium heat. Add the spice paste and sauté until fragrant and the oil starts to separate from the paste.

3. Add Chicken: Add the chicken pieces to the pan, stirring well to coat the chicken with the spice paste. Cook until the chicken starts to change color.

4. Incorporate Aromatics: Add the bay leaves, curry leaves, kaffir lime leaves, and lemongrass to the pan. Stir to combine.

5. Add Coconut Milk: Pour in the coconut milk and add the tamarind slice. Stir well to mix, ensuring the coconut milk doesn’t curdle.

6. Simmer: Reduce the heat to low once the mixture starts to boil. Let it simmer until the chicken is fully cooked, the sauce has thickened, and the oil has separated from the curry. This usually takes about 30 minutes.

7. Season to Taste: Adjust the seasoning with salt, pepper, and sugar as needed.

8. Serve: Garnish with fried shallots and serve hot with steamed rice.

Enjoy the rich, aromatic flavors of this traditional Indonesian chicken curry!