Kari ayam recipe

Back to search results
Created by
  Print    Enlarge text

Rating:

4.5/ 5 stars 40 Votes
  • Cuisine: Indonesian

Ingredients

1.5kg chicken thigh fillet, cut into bite size pieces
½ kg potatoes, peeled and quartered
100g fresh red medium chillies, seeded
100g shallots, peeled and roughly chopped
25g garlic cloves, peeled
5 candlenuts
40g fresh turmeric, sliced
15g ginger, sliced
2 tbsp vegetable oil, plus extra for frying the curry paste
2 stalks lemongrass, bruised
25g galangal, roughly chopped
1 litre coconut milk
2 tsp ground cumin seeds
2 tsp dried ground coriander
1 tsp fennel seeds, roasted, then ground
1 cinnamon quill
1 whole nutmeg, crushed
5 cloves
15g shrimp paste, roasted and crushed
1 tbsp salt
4 tbsp sugar

View conversion table

Preparation

To make curry paste, blend chillies, shallots, garlic, candlenuts and turmeric with oil until smooth.

In a hot pan, heat a little vegetable oil and fry curry paste until it darkens in colour.

Add lemongrass, galangal and coconut milk and then cumin, coriander, fennel, cinnamon, crushed nutmeg, cloves and shrimp paste.

Add salt and sugar.

Bring to boil then add chicken and potatoes. Simmer gently until chicken and potatoes are tender. If the sauce is too thick, dilute with a little water.

Garnish with a sprinkle of fried shallots and serve.

If you enjoyed this Kari ayam recipe then browse more Indonesian recipes, meat recipes and our most popular hainanese chicken rice recipe.

Indonesian Restaurants

Displaying 10 of 71 Indonesian Restaurants.

  Restaurant Book Online Suburb
1. Abell's Kopi Tiam   Manuka
2. Vanidol's   North Hobart
3. Sparrow   Highgate
4. Bali Grill   Rosalie
5. Green Papaya   East Brisbane
6. Warung Agus   West Melbourne
7. Huong Huong   Marrickville
8. Ayam Goreng 99   Kingsford
9. Slamet's Indonesian Restaurant   North Narrabeen
10. Buddha Belly Cafe   Terrey Hills

View all Indonesian restaurants | Start a new search

Comments (9)

Previous Page 1 | 2 | Next
16 Aug 2011 10:18 AEST
martinzivic
roleystone
yumo
Great recipe , i have cooked it many times , good even frozen a few weeks later ,for those worried about the wieghts of ingredients dont stress , experiment , you cant really use too much of anything ,if the chilli is too much add a little more coconut milk , chuck in a bit of this bit of that ,thats what cooking is all about :-)
Agree(1 people agree)
Disagree(0 people disagree)
17 Dec 2010 10:55 AEST
RedCap
Neutral Bay
Enak Sekali
Excellent! This is an incredibly tasty dish that is surprisingly easy to prepare (although the preparation can take a while). Also all of the ingredients can be bought at Woolies with the exception of Candlenuts, Shrimp Paste (Balacan), Frech Tumeric and Galangal, which can all be bought at your local Asian supermarket. It seems like a lot of chicken but I've found it feeds about 6 people comfortably. I only use 800mL of coconut milk rather than 1L and find that is sufficient.
Agree(0 people agree)
Disagree(0 people disagree)
08 Aug 2010 07:57 AEST
Edward Hodge
Gungahlin ACT
Awesome
This is amazing. EPIC!
Agree(0 people agree)
Disagree(0 people disagree)
14 Dec 2009 11:23 AEST
martin
roleystone
magic
the flavours and aroma of this curry are to die for ,anyone who is worried about how much 25 grams of garlic is ect , in my experience you cant go wrong by adding too much of any these herbs, i always guess and never failed so far ..i have cooked this curry many times and it freezes well to
Agree(0 people agree)
Disagree(0 people disagree)
05 Nov 2009 01:51 AEST
Paula
Mackay, QLD
Great Curry!
Despite the tiny bit of fiddling around with the measurements (digital scales make it a breeze!) don't listen to those belly achers below. This curry is one of the nicest i have made in a long time, it is different to the stock standard Thai curries that are out there everywhere! The Indonesian influence adds a certain element of suprise. This is a Winner & I will be making this again & again!
Agree(0 people agree)
Disagree(0 people disagree)
07 Aug 2009 05:02 AEST
Kate van Schaik
Blackheath
measurements?
Didn't anyone else find the measurements difficult and unwieldy here? Why say 25g of garlic cloves, or 100g of chillis when you could just say the number needed? Also this doesn't say how many it feeds - I presume 1.5 kg of chicken feeds a lot of people for a curry, so to try and halve it with these gram measurements is also difficult. I think someone needs to rewrite this and make clear how many it is for...it sounds great as a dish.
Agree(1 people agree)
Disagree(1 people disagree)
04 Jun 2009 03:00 AEST
Brad Taylor
Kings Meadows TAS
Excellent Dish
This recipe did not mention where to use the ginger - I assumed it was in the curry paste (First bit of the preparation). Alina - an excellent dish - scores 4 and a half stars at our place (no dish has ever scored 5) very popular. It was a little hard to find some of the ingredients - but it was well and truly worth it. It has a great balance of flavours - I was worried that it might be too hot. But it turned out great. Will be one of the family favourites! Well done, Brad
Agree(1 people agree)
Disagree(0 people disagree)
18 May 2009 11:51 AEST
Idam Halawa
Surfer Paradise
Recepie
Its really yummy....easy and so tasty...... I love it, its even more tasty after a day later.... Love it..love it....love it,
Agree(0 people agree)
Disagree(3 people disagree)
   

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Kibbeh Nayeh

For this raw meat dish, make sure the mince is very fresh with a bright pink colour, and contains little to no fat. To achieve the very fine mince the meat should be put through a mincer two or three times.

Glossary

More

Bombay Duck

Dried fish from India and Bangladesh used crumbled over stews and curries.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT