Kari Ayam (Indonesian Chicken Curry)

| Indonesian Cuisine

Category: Chicken

Ingredients

• 1 lb (450 g) boneless, skinless chicken parts
• 5 Asian shallots, sliced (or ½ 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 (240 ml) coconut milk
• ½ tsp salt (or to taste)
• 2 tbsp gula jawa
• 2 tbsp cooking oil
• 2 hot chiles (optional)
• ¼ tsp terasi (fermented shrimp paste)

Instructions

1. Wash chicken parts.
2. In a food processor or mortar and pestle, grind the garlic, ginger, kimiri nuts, turmeric, galangal, hot chilies, and terasi into a paste (bumbu).
3. In a wok or skillet, cook the paste over medium heat for 1 minute.
4. Add the chicken parts to the wok, and brown them.
5. Add the shallots, lemongrass, kaffir lime leaves, and salam leaves to the wok, and sauté for another minute.
6. Add the coconut milk and bring to a light boil.
7. Simmer on low heat for 10 minutes.

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