Kari Ayam (Indonesian Chicken Curry)
Kari ayam (chicken curry) is one of the signature dishes of Indonesian cuisine. In spite of the name "curry," this dish does not use Indian curry spice, and is actually a spicy but sweet dish.
- Prep
- 15 min
- Cook
- 34 min
- Total
- 49 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Wash chicken parts.
Procedure
In a food processor or mortar and pestle, grind the garlic, ginger, kimiri nuts, turmeric, galangal, hot chilies, and terasi into a paste (bumbu).
Procedure
In a wok or skillet, cook the paste over medium heat for 1 minute.
Procedure
Add the chicken parts to the wok, and brown them.
Procedure
Add the shallots, lemongrass, kaffir lime leaves, and salam leaves to the wok, and sauté for another minute.
Procedure
Add the coconut milk and bring to a light boil.
Procedure
Simmer on low heat for 10 minutes.
Notes, tips, and variations
Serve with white rice (nasi putih), yellow rice (nasi kuning), or coconut rice (nasi uduk).
Notes, tips, and variations
Top with fried shallots.
Notes, tips, and variations
Substitute fish, shrimp, or lamb for the chicken.
Photo: Midori · CC BY 3.0 · https://creativecommons.org/licenses/by/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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