Kari Ayam (Indonesian Chicken Curry)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 Ayam-potong 10, 600 gr Kentang-potong2, 2 st Gula

• 1 cm Lengkuas & 1 Sereh-geprek, 1 Pekak, 4 st Garam

• 150 ml Santan cair, 250 ml Santan kental, 850 ml Air

• 6 Daun jeruk, 1 st Daun klabet, 3 Cengkeh-geprek

• ½ st Pala bubuk, 4 cm Kayu manis, 1 Jeruk nipis

• 1 sm Air asam, 3 sm Minyak

Haluskan:

• 3 Cabai merah-buang biji & membrannya, 1 Kapulaga

• 25 gr (5) Bawang putih, 15 gr (3 cm) Jahe, 5 Kemiri

• 45 gr (5) Bawang merah, 1 sm Ketumbar, 1 st Lada

• 1 st Garam, 1 st Jintan, 5 gr Kunyit

Cara membuat

• Lumuri ayam dengan air jeruk nipis & 2 st garam, diamkan 20 menit. Didihkan air di panci bersama dengan cengkeh, kayu manis, pekak & pala.

• Sementara itu, tumis bumbu halus, daun jeruk, sereh & lengkuas sampai harum. Angkat, masukkan ke air mendidih. Tuangi santan cair & air asam, masak sampai rasa menyatu.

• Masukan ayam, klabet & gula. Masak hingga ayam matang, aduk sesekali saat memasak.

• Tuang santan kental, beri kentang & garam. Masak & aduk sesekali hingga kentang matang & kuah sedikit mengental.

Ingredients

• 1 Chicken-cut into 10, 4 cm Cinnamon, 3 Cloves-bruised

• 1 cm Galangal & 1 Lemongrass-bruised, 3 tbsp frying Oil

• 6 Kaffir lime leaves, 600 gr Potatoes-cut, 850 ml Water

• 250 ml Coconut cream, 150 ml Coconut milk, 2 tsp Sugar

• 1 tsp Fenugreek leaves, 1 tbsp Tamarind juice, 1 Lime

• 4 tsp Salt, ½ tsp ground Nutmeg, 1 Star anise

Grind into a paste:

• 3 Red chilies-scrape out seeds & ribs, 1 tbsp Coriander

• 45 gr (5) Shallots, 25 gr (5) Garlic cloves, 1 tsp Pepper

• 5 Candle nuts, 1 tsp Cumin, 5 gr Turmeric, 1 tsp Salt

• 15 gr (3 cm) Ginger, 1 Cardamom

Directions

• Rub the chicken with lime juice & 2 tsp of salt; let it stand for 20 minutes. In a big pot, put the water together with cloves, cinnamon, star anise & nutmeg; bring it to a boil.

• Meanwhile, sauté the spices paste, kaffir lime leaves, galangal & lemongrass until fragrant. Put sautéed spices into the pot. Pour in coconut milk & tamarind juice; cook until the flavor blended.

• Add in the chicken, fenugreek leaves & sugar. Keep on cooking & stirring it often until the chicken cooked. Stir in coconut cream, potatoes & salt. Simmer until the potatoes are cooked & the gravy thickens.

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