Kari Ayam Indonesia ( Indonesian Chicken Curry )
Indonesian curry evolves from Indian curry. It was believed that curry was introduced by Indian traders who traded in South East Asia, that's why many countries in South East Asia have various curry dishes including Indonesia.
Indonesian curry has evolved through times and been adjusted to Indonesian tounges... Indonesian curry in my opinion tastes and smells lighter than Indian curry, let's try :)
Ingredients :
1 Chicken, cut into 8 pieces
1 tbsp Lime juice or tamarind juice
1 tsp Salt
3 tbsp Oil
3 Shallots, finely sliced
3 cm Cinnamon stick
1 Star anise
2 Cloves
2 Cardamoms
1 stalk Lemon grass, bruised
2 Pandanus leaves, shredded, knotted
5 Curry leaves
500 cc Coconut milk from 1 1/2 coconuts
3 tbsp Roasted shredded coconut, pounded
Spices (ground) :
3 Candlenuts, roasted
1 tbsp Coriander
1 tsp Cumin, roasted
1 tsp Aniseed
1/8 Nutmeg
10 Red chilies
6 Shallots
3 cloves Garlic
1 tsp Chopped turmeric
2 tsp Chopped ginger
1 tbsp Salt
Method :
- Rub the chicken with lime or tamarind juice and salt.
- Let it stand for 15 minutes.
- Heat oil and sauté shallots until golden brown, then add ground spices, whole spices, lemon grass, pandanus leaves, curry leaves and chicken.
- Cook for a few minutes, then add coconut milk and pounded coconut.
- Continue to cook, stirring from time to time until the chicken is cooked and the gravy is thick and oily.
- Serve with rice.
"Lonely Planet World Food: Indonesia (Lonely Planet World Food Guides)"
