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Last updated: Jul 2, 2013 — Published: Jul 2, 2013 — By: Anita — Leave a Comment

Kari ayam is the Indonesian take on chicken curry. Unlike Indian curries, we use coconut milk instead of yoghurt, and a lot less spices as well, and with the addition of vegetables like carrot and potato, Indonesian curry is decidedly much milder compared to Indian version.

Kari Ayam

Kari Ayam

Author: Anita Jacobson

Categories: Main Dish

Cuisine: Indonesian

Ingredients: Chicken

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 8

Print Recipe

Ingredients

  • 1 chicken, about 1 kg, cut into 8 pieces
  • 4 lemon grass, bruised and chopped
  • 3 bay leaf
  • 600 ml water
  • 100 ml thick coconut milk
  • 100 gram snake bean (Indonesian: kacang panjang), chopped
  • 100 gram carrot, peeled and chopped
  • 100 gram potato, peeled and chopped
  • 8 shallot
  • 3 cloves garlic
  • 4 candlenut (Indonesian: kemiri)
  • 2 inch galangal (Indonesian: lengkuas)
  • 1 teaspoon coriander powder (Indonesian: ketumbar)
  • 1 teaspoon turmeric powder (Indonesian: kunyit)
  • ¼ teaspoon cumin powder (Indonesian: jinten)
  • 2 teaspoon salt
  • 1 teaspoon sugar

Instructions

  1. Heat 4 tablespoon oil in a soup pot and stir fry the spice paste, galangal, and bay leaf until fragrant, about 3-5 minutes.
  2. Add chicken pieces and cook until chicken is no longer pink, about 3-5 minutes.
  3. Add water and bring to a boil. Reduce heat, let simmer, then add coconut milk and mix well. Simmer for 10 minutes, or until chicken is cooked and tender.
  4. Add snake bean, carrot, and potato and simmer for another 5-10 minutes, until the vegetable is cooked and tender. Remove from heat and serve with steamed white rice.