Indonesian Chicken Curry with Coconut Milk

Kari Ayam (Indonesian Chicken Curry)

This delightful Indonesian Kari Ayam is a rich and flavorful chicken curry that combines aromatic spices with creamy coconut milk. Perfect for a comforting meal, this dish can be customized with potatoes or tofu, making it a versatile addition to any dinner table. Follow these steps for a delicious homemade curry that is sure to impress.

Ingredients:

• 6 pieces of free-range chicken
• Spice Paste:
  • 6 red curly chilies
  • 1 teaspoon ground dried chilies
  • 3 medium shallots
  • 2 medium garlic cloves
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon black pepper
  • 1/2-inch piece of turmeric root
  • 1 cm piece of ginger
  • 2 roasted candlenuts
  • 1/4 teaspoon nutmeg powder
  • 1/2 teaspoon curry powder (Koepoe brand preferred)
• Additional Ingredients:
  • 2 bay leaves, torn
  • 3 kaffir lime leaves, torn
  • 1 stalk lemongrass, smashed
  • Cooking oil, for sautéing
  • Salt, to taste
  • Sugar, to taste
  • Optional: seasoning powder, to taste
  • 150 ml thin coconut milk
  • 1/2 sachet (65 ml) thick coconut milk (Kara brand)
  • Optional: potatoes or tofu, as desired

Instructions:

1. Prepare the Spice Paste:
   Begin by blending or grinding the red chilies, dried chilies, shallots, garlic, coriander seeds, fennel seeds, cumin seeds, black pepper, turmeric, ginger, and roasted candlenuts into a smooth paste. If necessary, add a bit of water to achieve a smooth consistency.

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2. Sauté the Spice Paste:
   Heat a generous amount of cooking oil in a large pan over medium heat. Add the spice paste, bay leaves, kaffir lime leaves, and smashed lemongrass. Sauté until the mixture becomes fragrant and the oil begins to separate from the paste, which should take about 5-7 minutes.

3. Cook the Chicken:
   Add the chicken pieces to the pan. Stir well to coat the chicken with the spice mixture and cook until the chicken starts to turn white and no longer looks raw.

4. Add Coconut Milk and Vegetables:
   Pour in the thin coconut milk and stir well. If using potatoes or tofu, add them at this stage. Continue to cook, stirring occasionally, for about 10 minutes on medium-low heat to ensure the chicken is cooked through and the vegetables are tender. Be careful not to let the coconut milk curdle.

5. Season the Curry:
   Stir in the thick coconut milk, salt, sugar, and optional seasoning powder. Adjust the seasoning to taste, adding more salt or sugar if needed.

6. Simmer and Serve:
   Allow the curry to simmer for another 5 minutes, letting the flavors meld together. Once everything is well combined and the curry has reached your desired consistency, remove from heat.

7. Serve:
   Transfer the curry to a serving dish and enjoy it with steamed rice or warm bread.

This Kari Ayam is a perfect example of Indonesian comfort food, offering a rich blend of spices and creamy coconut flavor that will surely delight your taste buds. Enjoy!