Coconut Turmeric Chicken Curry: Kalio Ayam Recipe

Kalio Ayam ala Diana’s Kitchen

Ingredients:

• 1 whole chicken, cut into pieces
• 1 grated coconut (old coconut is preferred)
• 2 stalks lemongrass, bruised
• 1 turmeric leaf
• Several kaffir lime leaves (use as many as you like)
• Spice Paste:
  • 8-10 shallots
  • 4-6 cloves garlic
  • 12 large red chilies (adjust to taste for spiciness)
  • 2 tsp ground coriander
  • 2 slices galangal, peeled
  • 2 slices ginger, peeled
  • 4 slices turmeric, peeled
  • Optionally: asam kandis (for tanginess), sugar, salt, pepper
  • Optional additions: bird’s eye chilies, chicken feet, chicken liver/gizzard, boiled eggs

Instructions:

1. Prepare the Spice Paste: Start by blending or pounding the shallots, garlic, red chilies, ground coriander, galangal, ginger, and turmeric into a smooth paste. For best results, use vegetable oil when blending or a low simmer when cooking to ensure the spices are fully cooked and fragrant, avoiding any raw spice aroma.

2. Prepare the Chicken: Clean and cut the chicken into desired pieces according to your preference.

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3. Prepare the Coconut Milk: Extract coconut milk to get 3 cups in total: 1 cup thick coconut milk and 2 cups thin coconut milk. Adjust with water if needed.

4. Cooking the Spice Paste: In a large pan, heat 3 tablespoons of vegetable oil and sauté the spice paste until fragrant. Add the aromatic leaves (lemongrass, turmeric leaf, kaffir lime leaves) and continue to cook until the paste is cooked through and aromatic.

5. Simmering with Coconut Milk: Pour in the thin coconut milk and bring to a boil. Add the chicken pieces and cook until the chicken changes color and the coconut milk starts to thicken.

6. Thickening the Sauce: Once the chicken is cooked through, pour in the thick coconut milk. Season according to your taste preferences, balancing sweetness, spiciness, and saltiness. Diana prefers a sweeter flavor profile, which can be adjusted to suit your taste.

7. Final Steps: Stir well and let the curry simmer until the sauce thickens and the flavors meld together beautifully. Serve hot with rice or ketupat (compressed rice cake).

8. Enjoy: Kalio Ayam is best enjoyed hot, allowing the rich flavors of the spices and coconut milk to delight your taste buds. It’s a dish that combines aromatic herbs with creamy coconut milk, creating a comforting and flavorful meal.

This recipe captures the essence of Diana’s kitchen, where traditional flavors and careful preparation come together to create a delicious Kalio Ayam that’s perfect for any occasion.