Kari Ayam: Indonesian Chicken Curry Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 portions
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Calories
1703 kcal
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Course
Dinner
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Cuisine
Indonesian
Kari Ayam: Indonesian Chicken Curry Recipe
Description
The Kari Ayam recipe combines small chicken pieces with a spice paste made from onion, garlic, ginger, and candlenuts, enhanced further by whole spices like cloves, cinnamon, and lemongrass. Cooking the paste in coconut oil until aromatic releases deep flavors before the chicken is added and coated. Coconut milk is then poured in to create a creamy curry that is gently simmered until the chicken is thoroughly cooked and tender. The use of Kashmiri chili powder offers a mild, vibrant color and subtle heat. Adjustments in chili quantity allow customization of spiciness, while fresh ingredients give the dish an authentic profile.
The resulting curry has a rich texture from the coconut milk and a layered spice complexity that is characteristic of Indonesian cuisine. The interplay of toasted spices and fresh aromatics provides a warmly spiced but balanced flavor. Kari Ayam can be served with rice or flatbread to complement the sauce.
Substitution notes suggest using dried or paste galangal if fresh is unavailable, but not powder form as it lacks aroma. Candlenuts, a key ingredient for creaminess and slight nutty flavor, may be replaced with macadamia nuts or omitted if none are available. Chili levels can be adjusted to personal preference by adding fresh red chilies into the paste. The recipe provides a guideline for mild heat but is adaptable.
Ingredients
- 1 chicken approximately 2.2lbs. Cut in small pieces, baby
- 2 tablespoons lime juice lemon juice, or white vinegar.
- 1 brown onion chopped.
- 4 cloves garlic see the note.
- ½ inch ginger see the note.
- 5 candlenut see the note, or Kemiri
- 5 tablespoons neutral cooking oil preferably coconut oil, generic cooking oil
- 0.4 inch galangal see the note.
- 1 lemongrass cut diagonally about 1-inch lengthwise.
- 5 clove
- 2 inches cinnamon stick
- 1-2 teaspoons Kashmiri red chili powder see the note.
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon sugar
- 1 teaspoon salt or according to taste.
- 1 can coconut milk 14 fl.oz
Instructions
- Clean the chicken pieces and rub them with lime juice, lemon juice, or white vinegar. Rinse the poultry pieces thoroughly under running water. Using a fork or a skewer, prick all over the chicken. Drain and set aside.
- Using a pestle and mortar or a food chopper/ food processor, pound the chopped onions, candlenuts, ginger, and garlic into a paste.
- Heat the oil in a wok and put the spice paste, galangal, lemongrass, cloves, cinnamon, Kashmiri chili powder, turmeric powder, coriander powder, and cumin powder. Fry until the spices release a delicious aroma.
- Add in the sugar and salt.
- Stir the chicken pieces into the spices until they are all well coated with spices and look opaque in color.
- Pour the coconut milk in and give it a good stir. Cook at medium-high heat until it reaches boiling point, then turn the heat down. Put the lid on and simmer until the chicken is fully cooked.
Notes
- Use dried or paste galangal if fresh is unavailable, avoiding powder for better flavor.
- Replace candlenuts (Kemiri) with macadamia nuts or omit if needed; they contribute creaminess and nuttiness.
- Adjust the chili heat by varying the quantity of Kashmiri chili powder or adding fresh red chilies to the paste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6portions
Amount Per Serving
Calories 1703 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1703kcal | 85% |
| Carbohydrates | 28g | 9% |
| Protein | 53g | 106% |
| Fat | 163g | 251% |
| Saturated Fat | 110g | 550% |
| Polyunsaturated Fat | 43g | 253% |
| Cholesterol | 157mg | 52% |
| Sodium | 609mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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