Kari Ayam - Indonesian Chicken Curry
Yet another Indonesian chicken dish to post about and this time it is a wet curry from the region which is just heavenly with a bowl of steamed rice. I have been meaning to post this one since last year. Kari Ayam is just as easy to prepare as Chicken Rendang and almost has the same ingredients. Fresh turmeric really adds the appeal to the dish and not to mention, the colour. Once again, I have adapted it for one pot - one blender, cooking to make it easy. Now I know that traditionally, the joy in preparing an Indonesian or Malaysian dish begins with a lot of grinding of the ingredients in a mortar and pestle, and I am not one to dispute that. But when you are pressed for time but still want to eat quality worldly cuisines then the food processor becomes your best friend. As long as your ingredients are fresh, then this always beats opening up a bottle of a preservative-laden, taste-lacking excuse for a curry sauce, instead.
Ingredients
1.5kg x Chicken pieces
500g x Small Potatoes, peeled and halved
1 quill x Cinnamon
2 tbsp x Cooking Oil, extra for frying the paste
4-5 x Red Chillies, remove the seeds if you want it milder
2 x Onions, quartered
4 cloves x Garlic
5 x Candlenuts
1 inch piece x Fresh Turmeric, sliced (1 tsp x powder to substitute)
1 inch piece x Ginger, sliced
2 inch piece x Galangal, sliced
2 stalks x Lemongrass, white parts bruised
2 tsp x Cumin powder
2 tsp x Coriander powder
1 tsp x Fennel seeds, roasted then ground
1 tsp x Nutmeg powder
5 x Cloves
1 tbsp x Balachan (Shrimp paste), dry roasted
1 tsp x Salt, more to taste
4 tbsp x Sugar
2 x 400ml cans of Coconut Milk
Directions
Reserve chicken, potatoes and cinnamon aside
Place all other ingredients in blender or food processor, with just half of the coconut milk and blitz to a smooth liquid
Heat a heavy pot on high with a 2 tbsp of oil
Add the paste mixture to the pot and fry for about 3 minute
Add the chicken, potatoes and cinnamon, bring to the boil
Pour in the remaining half of coconut milk, bring to the boil again
Lower heat and simmer covered for 45 minutes
Remove lid turn heat up and reduce sauce slightly to desired consistency
Check seasoning adding extra salt or sugar if required
Serve piping hot with steamed rice - very very comforting!
Yet another Indonesian chicken dish to post about and this time it is a wet curry from the region which is just heavenly with a bowl of steamed rice. I have been meaning to post this one since last year. Kari Ayam is just as easy to prepare as Chicken Rendang and almost has the same ingredients. Fresh turmeric really adds the appeal to the dish and not to mention, the colour. Once again, I have adapted it for one pot - one blender, cooking to make it easy. Now I know that traditionally, the joy in preparing an Indonesian or Malaysian dish begins with a lot of grinding of the ingredients in a mortar and pestle, and I am not one to dispute that. But when you are pressed for time but still want to eat quality worldly cuisines then the food processor becomes your best friend. As long as your ingredients are fresh, then this always beats opening up a bottle of a preservative-laden, taste-lacking excuse for a curry sauce, instead.
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