Kare Ayam Kampung
Ingredients
- 1 whole free-range chicken, cut into pieces
- Coconut milk, to taste
- 3 stalks lemongrass, bruised
- 3 kaffir lime leaves
- Sugar, salt, and seasoning, to taste
Ground Spices:
- 100 grams shallots
- 100 grams garlic
- 2 thumbs of galangal
- 2 thumbs of turmeric
- 2 thumbs of ginger
- A small piece of lesser galangal (kencur)
- 2 tablespoons coriander seeds
Roasted Spices:
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- A pinch of nutmeg
- 50 grams candlenuts (fried)
Instructions
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Prepare the Chicken:
- Cut the free-range chicken into desired pieces and clean thoroughly.
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Prepare the Spice Paste:
- Grind the shallots, garlic, galangal, turmeric, ginger, and lesser galangal into a fine paste.
- Add the coriander seeds and continue to grind until smooth.
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Roast and Grind Spices:
- Dry roast the cumin seeds, black peppercorns, and nutmeg until fragrant.
- Combine the roasted spices with the fried candlenuts and grind into a fine powder.
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Sauté the Spice Paste:
- Heat a little oil in a pan and sauté the ground spice paste until aromatic.
- Add the bruised lemongrass and kaffir lime leaves, and continue to sauté for a few more minutes.
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Pre-cook the Chicken:
- Pressure cook the chicken pieces for about 10 minutes.
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Combine and Cook:
- Add the sautéed spice paste to the pre-cooked chicken.
- Cook over low heat, stirring occasionally.
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Season the Dish:
- Add sugar, salt, and seasoning to taste.
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Add Coconut Milk:
- Pour in the coconut milk gradually, stirring continuously to prevent curdling.
- Continue to cook until the chicken is tender and the flavors have melded together.
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Final Touch:
- Once the curry is cooked, sprinkle fried shallots on top for added flavor and texture.
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Serve:
- Serve the Kare Ayam Kampung hot with steamed rice.
Enjoy this rich and aromatic traditional Indonesian curry, perfect for a comforting and flavorful meal!
