Indonesian Chicken and Egg Curry with Coconut Milk

Kare Ayam Telor ala Mamais: A Rich and Flavorful Indonesian Chicken Curry

This delightful Indonesian curry, known as Kare Ayam Telor ala Mamais, combines tender chicken and boiled eggs in a creamy coconut sauce. Infused with aromatic spices and fresh herbs, this dish offers a delicious and comforting meal. Perfect for sharing with loved ones, this recipe promises a rich blend of flavors that will make your dining experience memorable. Here’s how you can prepare this scrumptious curry at home:

Ingredients

• Chicken: 1/2 kg chicken pieces, cut to your preference, cleaned thoroughly (for a more authentic flavor, use kampung chicken)
• Boiled Eggs: 5 eggs, peeled and lightly fried until the skin is slightly crispy
• Galangal: 2 slices, crushed
• Lemongrass: 2 stalks, crushed (white parts only)
• Bay Leaves: 3 leaves
• Kaffir Lime Leaves: 3 leaves
• Coconut Milk: 700 ml, extracted from half a grated coconut
• Palm Sugar: 1 tablespoon
• Tamarind Water: 1 teaspoon
• Salt: 1/2 teaspoon
• Black Pepper Powder: 1/4 teaspoon
• Chicken Bouillon Powder: 1/2 teaspoon
• Coriander Powder: 1/2 teaspoon

Spice Paste

• Yellow Spice Paste (Bumbu Kuning): 3 tablespoons (for preparation of this spice paste, scroll down for the recipe or search for “Bumbu Kuning (Dasar)”)

Garnishes

• Fried Shallots: For topping

Instructions

1. Prepare the Spice Paste:
   Start by blending or grinding the Bumbu Kuning ingredients into a smooth paste. This essential spice blend will infuse your curry with deep, complex flavors.

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2. Sauté the Aromatics:
   In a large pot, heat a little oil over medium heat. Sauté the Bumbu Kuning paste along with the crushed galangal, lemongrass, bay leaves, and kaffir lime leaves until fragrant. This step releases the essential oils and flavors from the spices.

3. Cook the Chicken:
   Add the chicken pieces to the pot. Stir them around until they change color and are well-coated with the spice mixture. This ensures that the chicken absorbs all the aromatic flavors.

4. Add the Boiled Eggs:
   Gently incorporate the fried boiled eggs into the pot, mixing them carefully with the chicken and spices.

5. Incorporate the Coconut Milk:
   Pour in the coconut milk, stirring well to combine. The coconut milk adds richness and creaminess to the curry.

6. Season the Curry:
   Add the palm sugar and tamarind water. Season with salt, black pepper powder, chicken bouillon powder, and coriander powder. Adjust the seasoning according to your taste preferences. Stir to combine all the flavors.

7. Simmer:
   Allow the curry to simmer gently until the chicken is tender and the flavors meld together. This process may take about 20-30 minutes. Stir occasionally to ensure that the curry does not stick to the bottom of the pot.

8. Serve:
   Once the chicken is cooked through and the curry has thickened to your desired consistency, remove from heat. Transfer to a serving dish and garnish with fried shallots for added texture and flavor.

9. Enjoy:
   Serve this rich and aromatic Kare Ayam Telor with steamed rice or warm bread. For a delightful touch, enjoy it with your loved ones, creating a meal filled with love and shared enjoyment.

This recipe for Kare Ayam Telor ala Mamais is sure to be a hit at any family meal or gathering. Its blend of spices and creamy coconut milk makes it a comforting and satisfying dish that captures the essence of Indonesian cuisine. Bon appétit!