Spicy Indonesian Chicken Liver & Potato Coconut Curry

Sambal Goreng Kentang Ati Ampela Ayam

Sambal Goreng Kentang Ati Ampela Ayam is a delightful Indonesian dish, featuring tender chicken liver and gizzard cooked in a rich, spicy coconut sauce. The combination of aromatic spices, creamy coconut milk, and savory chicken components makes this a dish that is both comforting and flavorful. Perfect for a hearty meal, this recipe will guide you through making this classic Indonesian favorite step by step.

Ingredients:

• 500 grams chicken liver and gizzard (boiled until tender)
• 500 grams potatoes, cut into cubes
• 2 bay leaves
• 1 thumb-sized piece of galangal
• 1 packet instant coconut milk (using fresh coconut milk is even better)
• To taste: sugar, salt, pepper

For the spice paste:

• 7 shallots
• 5 cloves garlic
• 10 large red chilies
• 5 bird’s eye chilies (adjust to your heat preference)
• 3 candlenuts

Instructions:

1. Prepare the Ingredients:

   • Cut the potatoes into small cubes and the chicken liver and gizzard into bite-sized pieces.
   • Heat oil in a pan and fry the potato cubes and chicken liver and gizzard until they are golden and crispy. Set aside.

2. Make the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic, red chilies, bird’s eye chilies, and candlenuts. Blend until you achieve a smooth paste.

3. Cook the Spice Paste:

   • Heat a generous amount of oil in a pan over medium heat. Add the spice paste and sauté until it becomes aromatic and the oil begins to separate from the paste.

4. Combine the Ingredients:

   • Add the bay leaves and galangal to the pan, and stir well.
   • Introduce the chicken liver and gizzard to the pan, stirring to coat them with the spice paste.

5. Add Liquid and Seasonings:

   • Pour in the instant coconut milk, or fresh coconut milk if available. Add enough water to cover the ingredients slightly.
   • Season with sugar, salt, and pepper to taste. Stir everything together.

6. Simmer the Dish:

   • Allow the mixture to come to a boil. Reduce the heat to low and let it simmer until the coconut milk reduces and thickens slightly, and the flavors meld together.
   • Add the fried potatoes, stirring gently to incorporate them into the sauce.

7. Finish and Serve:

   • Adjust the seasoning if needed. Cook until the sauce has thickened and the potatoes are tender and well-coated with the spices.
   • Garnish with fried shallots for an extra touch of flavor and crunch.

8. Serve Hot:

   • Transfer the Sambal Goreng Kentang Ati Ampela Ayam to a serving dish and enjoy hot with steamed rice or as a side to your favorite Indonesian dishes.

This recipe brings together a symphony of flavors that capture the essence of Indonesian cuisine. The creamy coconut milk paired with the spicy, aromatic paste creates a truly indulgent dish that’s perfect for any occasion. Enjoy cooking and savoring this delicious Sambal Goreng Kentang Ati Ampela Ayam!