Creamy Indonesian Chicken Curry (Kari Ayam)

Kari Ayam, a traditional Indonesian chicken curry, is a fragrant and rich dish that brings together a harmonious blend of spices and coconut milk. This recipe features a combination of aromatic herbs and spices, simmered to perfection with tender chicken. Here’s how to make this delectable dish:

Ingredients:

• 500 grams chicken, cut into pieces
• 2 stalks lemongrass, bruised
• 2 kaffir lime leaves
• 2 bay leaves
• 1 liter thin coconut milk
• 250 ml thick coconut milk
• Water, as needed
• Fried shallots, for garnish

Spice Paste:

• 7 shallots
• 5 cloves garlic
• 2 cm turmeric, roasted
• 2 cm ginger
• 2 cm kencur (aromatic root)
• 3 candlenuts, roasted
• 1/2 teaspoon ground pepper
• 1 teaspoon coriander seeds
• A pinch of cumin seeds
• Sugar, to taste
• Salt, to taste
• MSG, to taste
• Chicken bouillon powder, to taste

Instructions:

1. Prepare the Chicken: Clean the chicken pieces thoroughly. Squeeze juice of lime over the chicken to remove any odor, then rinse well and set aside.

2. Make the Spice Paste: Blend the shallots, garlic, roasted turmeric, ginger, kencur, roasted candlenuts, ground pepper, coriander seeds, and cumin seeds into a smooth paste.

3. Cook the Spice Paste: Heat a little oil in a pan over medium heat. Sauté the spice paste along with the kaffir lime leaves, bay leaves, and lemongrass until aromatic and the paste darkens slightly.

4. Add the Chicken: Add the chicken pieces to the pan, stirring to coat them evenly with the spice paste. Cook for a few minutes until the chicken begins to brown slightly.

5. Simmer the Curry: Add enough water to the pan to partially submerge the chicken. If you prefer, you can fry the chicken pieces first until golden and skip adding water, using only thin coconut milk.

6. Add Coconut Milk: Once the chicken is halfway cooked, pour in the thin coconut milk. Allow it to simmer and reduce slightly.

7. Finish with Thick Coconut Milk: Stir in the thick coconut milk. Season with sugar, salt, MSG, and chicken bouillon powder to taste. Continue to simmer until the sauce thickens and the chicken is cooked through.

8. Garnish and Serve: Once the curry has reduced to your desired consistency and the flavors are well-balanced, remove from heat. Garnish with fried shallots and serve hot with steamed rice.

Enjoy this rich and creamy Kari Ayam, perfect for a comforting meal any day of the week.