Cookbook:Kari ayam

From Wikibooks, open books for an open world
Jump to navigation Jump to search

Cookbook | Ingredients | Recipes | Indonesian Cuisine

Kari ayam

Kari ayam (chicken curry) is one of the signature dishes of Indonesian cuisine. In spite of the name "curry," this dish does not use Indian curry spice, and is actually a spicy but sweet dish.

Makes 4 servings.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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.
  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.

Notes, tips, and variations[edit | edit source]

  • Serve with white rice (nasi putih), yellow rice (nasi kuning), or coconut rice (nasi uduk).
  • Top with fried shallots.
  • Substitute fish, shrimp, or lamb for the chicken.