Kari Ayam (Indonesian Chicken Curry)
Indonesian Cuisine 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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 16 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
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.
Adapted from the source recipe's notes.Method
- 01
Wash chicken parts.
- 02
In a food processor or mortar and pestle, grind the garlic, ginger, kimiri nuts, turmeric, galangal, hot chilies, and terasi into a paste (bumbu).
- 03
In a wok or skillet, cook the paste over medium heat for 1 minute.
- 04
Add the chicken parts to the wok, and brown them.
- 05
Add the shallots, lemongrass, kaffir lime leaves, and salam leaves to the wok, and sauté for another minute.
- 06
Add the coconut milk and bring to a light boil.
- 07
Simmer on low heat for 10 minutes.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 3.0, credited to Midori; view original image record .
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