Cookbook:Chicken Curry (Kare Ayam)
Kare 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.
Makes 4 servings.
- 1 lb. (450g) boneless, skinless chicken parts
- 5 Asian shallots, sliced (or 1/2 cup chopped onions)
- 2 cloves garlic, minced
- 1 tsp ginger, minced or grated
- 1 tsp lemongrass, minced or grated
- 6 kimiri (candlenuts), ground
- 2 salam Leaves (Indonesian bay leaves)
- 4 kaffir lime leaves
- ½ tsp turmeric root (ground or grated)
- ½ tsp galangal root (ground or grated)
- 1 cup (240ml) coconut milk
- ½ tsp salt (to taste)
- 2 tbs gula jawa
- 2 tbs cooking oil
- 2 Hot chilies (optional)
- ¼ tsp terasi (fermented shrimp paste)
- Wash chicken parts.
- In a food processor (or mortar and pestle) grind the garlic, ginger, kimiri nuts, turmeric, galangal, hot chilies, and terasi into a paste (bumbu).
- In a wok or skillet, cook the paste over medium heat for 1 minute.
- Add the chicken parts to the wok and brown.
- Add the shallots, lemongrass, kaffir lime leaves, and salam leaves to the wok and sauté for another minute.
- Add the coconut milk and bring to a light boil.
- Simmer on low heat for 10 minutes.
Notes, tips, and variationsEdit
- Serve with white rice (nasi putih), yellow rice (nasi kuning), or coconut rice (nasi uduk).
- Top with fried shallots.
- Substitute fish, shrimp, or lamb for the chicken.