Indonesian Curry-Spiced Grilled Chicken Recipe
Ingredients:
- 700 grams chicken, cut into pieces, washed thoroughly
- 1 stalk lemongrass, bruised (white part only)
- 2 segments galangal, bruised
- 2 bay leaves
- 3 kaffir lime leaves, torn
- A handful of curry leaves
- 65 ml thick coconut milk (such as Kara or similar brand)
- 200 ml water
- Cooking oil
- Mushroom broth powder, salt, pepper, and sugar to taste
Spice Paste:
- 6 shallots, roughly chopped
- 3 cloves garlic
- 3 candlenuts
- 1/2 tsp ground coriander
- 1/2 tsp turmeric powder
- 3 tsp curry powder (such as Koepoe Koepoe brand)
Instructions:
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Prepare the Spice Paste: In a blender, combine shallots, garlic, candlenuts, ground coriander, turmeric powder, and curry powder. Blend into a smooth paste.
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Cooking the Chicken: Heat some cooking oil in a pan. Sauté the spice paste until fragrant and the oil separates. Add bay leaves, lemongrass, galangal, kaffir lime leaves, and curry leaves. Sauté until the leaves start to wilt.
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Add the Chicken: Add the chicken pieces to the pan. Stir well to coat the chicken with the spice mixture.
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Cooking with Liquids: Pour in the water, mix well. Then add the thick coconut milk, stirring to combine.
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Seasoning: Season with mushroom broth powder, salt, pepper, and sugar to taste. Stir occasionally while simmering until the sauce reduces and thickens.
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Grilling the Chicken: Preheat a grill pan or teflon pan. Grill the chicken until both sides are golden brown and cooked through. No need to cover the pan.
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Serve: Your Indonesian Curry-Spiced Grilled Chicken is ready to be enjoyed! The aromatic curry flavor will surely whet your appetite. Serve hot with rice.
This flavorful dish combines the richness of coconut milk with the aromatic spices of Indonesian curry, creating a dish that’s perfect for any occasion. Enjoy the tantalizing aroma and delicious taste of this Ayam Bakar Bumbu Kari!
