Kari Ayam Kelapa (Curried Chicken with Toasted Coconut) Recipe
Overview:
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Description:
Every country boasts its own unique rendition of curries, each with its distinct flavors and ingredients. This recipe presents a delightful blend of smooth flavors, enhanced by the addition of bananas, creating a rich and aromatic dish. Best served over rice accompanied by chutney, chopped apples, and tomatoes on the side, this dish is complemented perfectly with rotis, naan, or chapatis. Adjust the heat level to your preference by regulating the amount of curry powder and chilies used.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Fryer chicken |
| 4-6 | Red chilies |
| 1/2 | Coconut |
| 2 | Coconut milk |
| 2 | Bananas |
| 2 | Onions |
| 2 cloves | Garlic |
| 1 tsp | Ground turmeric |
| 1 tsp | Cumin |
| 2 stalks | Fresh lemongrass |
| 1 tbsp | Curry powder |
| Peanut oil (if necessary) |
Nutrition Facts (per serving):
- Calories: 867.2
- Fat: 58.8g
- Saturated Fat: 28.2g
- Cholesterol: 199.8mg
- Sodium: 205mg
- Carbohydrates: 20.3g
- Fiber: 3.6g
- Sugar: 8.5g
- Protein: 65.7g
Instructions:
-
Cut the Chicken: Begin by cutting the chicken into appropriate pieces.
-
Prepare the Chilies: Boil the red chilies in a small amount of water for about 2 minutes. Once boiled, drain and remove the seeds.
-
Toast the Coconut: In a heavy skillet over medium heat, toast the coconut, stirring constantly until it turns a lovely brown color. Be careful not to leave it unattended as it can burn easily. Once toasted, set it aside to cool.
-
Grind the Coconut: Once the toasted coconut has cooled down, transfer it to a blender or food processor. Grind it into a fine powder. Add 1/2 cup of coconut milk to the ground coconut and blend again until smooth. Set this coconut mixture aside in a bowl.
-
Prepare the Spice Paste: In the same blender (without washing it), combine the boiled chilies, onions, garlic, ground turmeric, cumin, curry powder, and sliced lemongrass (or lemon rind). Blend the mixture into a smooth paste. If needed, add a tablespoon of peanut oil to facilitate blending.
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Cook the Spice Paste: Heat the remaining oil in a skillet, then add the pureed onions and spices. Fry the mixture, stirring constantly, until the moisture evaporates and the oil starts to appear around the edges.
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Combine Ingredients: Once the spice paste is ready, add the ground coconut mixture, remaining coconut milk, and bananas to the skillet. Stir everything together until well combined.
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Add the Chicken: Gently add the chicken pieces to the skillet, ensuring they are coated evenly with the sauce. Allow the mixture to come to a simmer.
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Simmer: Cover the skillet and let the curry simmer gently over low heat for about 1 hour, stirring occasionally. Cook until the chicken is tender and infused with the flavors of the curry.
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Serve: Once the chicken is cooked to perfection, serve the Kari Ayam Kelapa hot over rice, garnished with chopped apples, and accompanied by chutney and chopped tomatoes on the side. Enjoy this flavorful Indonesian dish with your choice of bread or rice.
Keywords:
Whole Chicken, Chicken, Poultry, Coconut, Fruit, Nuts, Meat, Indonesian, Asian, Weeknight, Stove Top, Small Appliance, < 4 Hours
Indulge in the aromatic flavors of Kari Ayam Kelapa, a tantalizing dish that promises to delight your taste buds with its rich coconut-infused curry and tender chicken pieces. Adjust the spice level to your preference and savor the unique blend of flavors that make Indonesian cuisine so special. Perfect for a weeknight dinner or special occasion, this dish is sure to become a favorite in your culinary repertoire.
