Ingredients

  • Serves 2-4 people
  • Chicken Curry Ingredients (A):

    300 g Chicken Thighs

    3 Hardboiled Eggs

    1 Potato, diced

    300 ml Instant Coconut Milk

    1 Onion, roughly chopped

    500 ml Water

    6 tbsp Cooking Oil

    Ground spices (B):

    10 Big Red Chilies

    7 cloves Shallots

    5 cloves Garlic

    2 knuckles Turmeric

    5 cloves Candlenut

    1 tbsp Curry Powder

    1 tsp Cumin

    1 tbsp Coriander Powder

    1 knuckle Ginger

    Spices (C):

    5 lime Leaves

    3 Bay leaves

    1 knuckle Galangal, smashed

    1 stick Lemongrass, smashed and tied in a knot

    Seasoning (D):

    2 tbsp Chicken Powder

    1 tsp Salt

    2 tsp Sugar

    1 tsp white pepper

Kari Ayam (Indonesian Chicken Curry)
Recipe Courtesy of
Asian Food Network

Kari Ayam (Indonesian Chicken Curry)

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Although originally from India, curry has spread worldwide with countries adapting it to their own traditional tastes. Indonesia’s twist on curry is Kari Ayam, made of tender chicken cooked in a creamy broth full of fragrant spices like turmeric, cumin and galangal. If you are looking for a flavorful and spicy dish, Kari Ayam is for you.
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 24 Ingredients
  • Medium
  • 2 steps
  • 24 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Make curry paste

    • In a blender, with a little water or oil, blend all the ingredients in (B).
    • In a medium pan, heat 3 tablespoons of oil over medium heat and add in the chopped onions. Sauté until fragrant and caramelized. Add in the blended paste and the ingredients in (C).
    • Sauté until the paste turns red and the oils start to release.
    • Set aside.
    Make curry paste


  2. Cook curry

    • Cut the chicken and potatoes into appropriate sizes.
    • In medium heat, add the chicken into the curry paste and mix well. 
    • When the chicken is half cooked, add in water and coconut milk. Stir to combine. Bring it to a boil. Add ingredients in (D).
    • Add in the potatoes and hardboiled eggs.
    • Reduce heat until it’s cooked and slightly thickened.
    • Set aside 
    Cook curry


Plate and Serve!

Serve with a garnish of fried onions and eat with white rice or roti canai.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • Chicken Curry Ingredients (A):

      300 g Chicken Thighs

      3 Hardboiled Eggs

      1 Potato, diced

      300 ml Instant Coconut Milk

      1 Onion, roughly chopped

      500 ml Water

      6 tbsp Cooking Oil

      Ground spices (B):

      10 Big Red Chilies

      7 cloves Shallots

      5 cloves Garlic

      2 knuckles Turmeric

      5 cloves Candlenut

      1 tbsp Curry Powder

      1 tsp Cumin

      1 tbsp Coriander Powder

      1 knuckle Ginger

      Spices (C):

      5 lime Leaves

      3 Bay leaves

      1 knuckle Galangal, smashed

      1 stick Lemongrass, smashed and tied in a knot

      Seasoning (D):

      2 tbsp Chicken Powder

      1 tsp Salt

      2 tsp Sugar

      1 tsp white pepper

    Nutrition
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