Spicy Indonesian Chicken Feet and Tofu Curry

Kare Chicken Feet and Heads

Ingredients

• Main Ingredients:

  • 1/2 kg chicken feet and heads
  • 1 piece galangal, bruised
  • 1 stalk lemongrass, bruised
  • 350 cc coconut milk
  • 2 kaffir lime leaves
  • 5 pieces of tofu, cut into cubes and half-fried
  • Salt to taste
  • Sugar to taste
  • 4 tablespoons oil for sautéing
  • Fried shallots for garnish

• Spice Paste:

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  • 1/2 teaspoon coriander seeds
  • 1 cm ginger
  • 1 cm turmeric
  • 3 cloves garlic
  • 3 candlenuts
  • 3 red chilies
  • 4 shallots

Instructions

1. Prepare the Spice Paste:

   • Blend the coriander seeds, ginger, turmeric, garlic, candlenuts, red chilies, and shallots into a smooth paste.

2. Sauté the Spice Paste:

   • Heat the oil in a pan over medium heat.
   • Sauté the blended spice paste until fragrant.
   • Add the bruised galangal, lemongrass, and kaffir lime leaves to the pan. Continue to sauté until the spices are well incorporated and aromatic.

3. Cook the Chicken Feet and Heads:

   • Add the chicken feet and heads to the pan. Stir well to coat them with the spice mixture.
   • Pour in the coconut milk gradually while continuously stirring to prevent the coconut milk from curdling.
   • Bring the mixture to a boil, then reduce the heat and let it simmer.

4. Add the Tofu:

   • Once the chicken feet and heads are partially cooked, add the half-fried tofu cubes.
   • Season with salt and sugar according to your taste preference. Stir well to ensure even seasoning.

5. Simmer Until Tender:

   • Allow the mixture to simmer gently until the chicken feet and heads are tender and fully cooked. This should take about 30-45 minutes.
   • Ensure to stir occasionally to prevent the coconut milk from separating and to avoid sticking to the bottom of the pan.

6. Final Touch:

   • Once cooked, remove the pan from heat.
   • Transfer the Kare Chicken Feet and Heads to a serving bowl.
   • Garnish with fried shallots for an added layer of flavor and texture.

Serving Suggestions

Kare Chicken Feet and Heads is best served hot with steamed rice or lontong (rice cakes). This dish is perfect for those who enjoy traditional Indonesian flavors with a rich, creamy coconut milk base. The addition of tofu provides a delightful contrast in texture, making each bite an exciting experience.

Tips

• To enhance the flavor, you can marinate the chicken feet and heads with a bit of salt and turmeric for about 30 minutes before cooking.
• Ensure the coconut milk is of good quality to avoid it from curdling during cooking.
• Adjust the number of chilies according to your spice preference; you can add more if you prefer a spicier dish.

Variations

• You can add vegetables like green beans or carrots for a more nutritious meal.
• For a richer taste, you can use coconut cream instead of coconut milk, but be sure to dilute it slightly with water.

Enjoy your homemade Kare Chicken Feet and Heads, a comforting and flavorful dish that brings the taste of Indonesian cuisine to your kitchen!