Indonesian Yellow Curry Chicken with Potatoes

Kari Kuning Ayam & Kentang: A Delightful Indonesian Yellow Curry with Chicken and Potatoes

Ingredients:

• 1/2 teaspoon candlenut powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon white pepper powder
• 1 star anise
• 3 bay leaves
• 1 bunch pandan leaves
• 6 red bird’s eye chilies
• 1 small box of Kara coconut milk
• 3 cloves garlic
• 10 shallots
• 3 cardamom pods
• 1/2 stick cinnamon
• 3 kaffir lime leaves
• Water (as needed)
• 1 whole free-range chicken
• 2 potatoes, cut into small chunks

Instructions:

1. Begin by thoroughly washing the free-range chicken and cutting it into smaller pieces. Rub the chicken pieces with lime juice to infuse them with a zesty freshness.

2. Peel the potatoes and cut them into bite-sized chunks to ensure even cooking and flavor absorption.

3. In a blender, combine the candlenut powder, ground coriander, salt, granulated sugar, white pepper powder, star anise, and red bird’s eye chilies. Add the garlic and shallots, then blend until you achieve a smooth paste. This aromatic blend will form the base of your curry.

4. Heat a generous amount of oil in a large wok or deep pan over medium heat. Add the blended spice paste to the hot oil, stirring constantly, and sauté for about 4 minutes, or until the paste becomes fragrant and its raw aroma dissipates.

5. Add the chicken pieces and potatoes to the pan. Stir well to coat the chicken and potatoes evenly with the sautéed spice paste.

6. Pour in the Kara coconut milk and enough water to cover the ingredients. Stir to combine, ensuring the coconut milk is well integrated with the spices and chicken.

7. Bring the mixture to a gentle simmer, cooking until the chicken is tender and the potatoes are cooked through, approximately 20-30 minutes.

8. Add the bay leaves, pandan leaves, and kaffir lime leaves to the pan. Adjust the seasoning with additional salt and sugar if needed, to taste.

9. Continue to cook for a few more minutes, allowing the flavors to meld together and the curry to thicken to your desired consistency.

10. Serve hot, garnished with fresh herbs or additional kaffir lime leaves if desired. This savory Kari Kuning Ayam & Kentang is perfect with steamed rice or as part of a larger Indonesian feast.

Enjoy this comforting and aromatic Indonesian curry that blends vibrant spices with tender chicken and hearty potatoes!