Mom’s Chicken and Egg Curry (Kare Ayam Telor Ala Mamais)

Ingredients

Main Ingredients

• 1/2 kg chicken, cut into desired pieces, cleaned thoroughly (preferably free-range chicken)
• 5 boiled eggs, peeled and lightly fried until the skin is slightly crisp
• 2 pieces of galangal, smashed
• 2 stalks of lemongrass, smashed (use the white part)
• 3 bay leaves
• 3 kaffir lime leaves
• 700 ml coconut milk (extracted from half a grated coconut)
• 1 tbsp palm sugar
• 1 tsp tamarind water
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 1/2 tsp ground coriander
• Chicken broth powder, to taste

Spice Paste

• 3 tbsp basic yellow spice paste (scroll down for the recipe or search “basic yellow spice paste”)

Garnish

• Fried shallots

Instructions

1. Sauté the Aromatics:
   In a large pan, heat a bit of oil over medium heat. Sauté the spice paste along with the galangal, lemongrass, bay leaves, and kaffir lime leaves. Stir continuously until the spices are fragrant and well-blended.

2. Add the Chicken:
   Add the chicken pieces to the pan. Stir until the chicken changes color and is well-coated with the spices.

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3. Incorporate the Eggs:
   Add the lightly fried boiled eggs to the pan. Stir gently to coat the eggs with the spice mixture.

4. Pour in the Coconut Milk:
   Gradually pour in the coconut milk, stirring to combine. Ensure the chicken and eggs are submerged in the coconut milk.

5. Season the Curry:
   Add the palm sugar and tamarind water to the pan. Season with salt, ground white pepper, chicken broth powder, and ground coriander. Stir well to mix all the ingredients.

6. Simmer the Curry:
   Lower the heat and let the curry simmer gently. Cook until the chicken is tender and the flavors are well-absorbed, stirring occasionally. This should take about 30-40 minutes.

7. Taste and Adjust:
   Taste the curry and adjust the seasoning if necessary. You can add more salt or sugar according to your preference.

8. Serve:
   Once the chicken is fully cooked and the flavors are well-blended, transfer the curry to a serving dish. Garnish with fried shallots.

9. Enjoy:
   Serve the chicken and egg curry hot, ideally with steamed rice. Enjoy the meal with your loved ones and let the warmth of your love enhance the flavors of this delightful dish.

Basic Yellow Spice Paste Recipe

• 5 shallots
• 4 cloves garlic
• 3 cm turmeric, peeled
• 2 cm ginger, peeled
• 3 candlenuts
• 1 tsp salt

1. Blend the Ingredients:
   In a blender or food processor, combine all the ingredients and blend until smooth. You can add a little water to help the blending process if needed.

2. Store:
   Use immediately or store in an airtight container in the refrigerator for up to a week. This basic yellow spice paste can be used in various Indonesian dishes.

Cooking is not just about the ingredients or the method, but also about the love and care you put into each dish. Let your family feel your affection through every bite of this delicious chicken and egg curry. Happy cooking!