Ayam Bumbu Kari (Chicken Curry Paste)

indonesian-kari-ayam

Ingredients

  • 1 kg cooked chicken
  • 4 shallots
  • 5 candle nuts
  • 4 cloves Garlic
  • 1 tsp coriander seeds
  • 1 cup coconut milk
  • 400 ml water
  • 1 lemon grass
  • 2 lime leaves
  • 1 cm ginger, sliced
  • 1 cm turmeric, ground
  • 4 red chillies, sliced
  • 4 green chillies, sliced
  • 4 birdseye chillies, minced
  • 1 cm galangal
  • salt and sugar to taste

Directions:

  • Grind shallot, garlic, coriander seeds, turmeric, ginger, and candle nuts in a blender to make a paste
  • Heat oil in a wok, sautee the paste, galangal, lime leaves, and lemon grass until the paste is almost dry and oil seeps through
  • Add the coconut milk and all the chilies
  • Bring to a boil then add salt and sugar
  • Add cooked chicken to blend well with the curry. Cook until the curry is well absorbed and the meat is tender.

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