My Blog

How to Cook Kare Ayam: Indonesian-Style Chicken Curry

• 1 kg Chicken (thighs, drumsticks, or whole chicken pieces).
• 1 large Potato, peeled and cubed.
• 1 large Carrot, peeled and sliced.
• 800 ml Thin Coconut Milk.
• 200 ml Thick Coconut Milk (cream).

• 8 cloves
• 4 cloves
• 4 cm
• 3 cm Turmeric (Kunyit), fresh or 1 tsp powder.
• 4 pieces Candlenut (Kemiri), toasted.
• 1 tsp Coriander powder.
• ½ tsp Cumin powder.
• 5 pieces Red curly chilies (adjust for desired heat).

• 2 stalks Lemongrass, bruised.
• 3 cm Galangal (Lengkuas), bruised.
• 4 pieces Kaffir lime leaves.
• 2 pieces Indonesian Bay leaves (Daun Salam).
• 1 tsp Fennel seeds (optional, for deeper flavor).
• 2-3 pieces Cardamom pods, crushed lightly.
• Seasoning: Salt, 1 tsp Sugar, and optional chicken stock powder.

1. Rinse the chicken pieces and pat them dry. You can lightly marinate the chicken with a pinch of salt and turmeric powder for 15 minutes, if desired.

1. Heat about 3 tablespoons of oil in a large pot or wok.
2. Add the blended spice paste.
3. Add the lemongrass, galangal, kaffir lime leaves, bay leaves, fennel seeds, and cardamom pods.
4. Sauté over medium heat, stirring continuously, until the paste is very fragrant, the raw smell is gone, and the oil separates from the spices (about 8–10 minutes). This step is essential for depth of flavor.

1. Add the chicken pieces to the sautéed spice paste. Stir well until the chicken is fully coated and the outside surface of the meat changes color.
2. Add the cubed potatoes and carrots. Stir to coat.

1. Pour in the thin coconut milk. Stir well.
2. Bring the curry to a gentle boil, then reduce the heat to low.
3. Season with salt, sugar, and stock powder (if using).
4. Simmer, covered, for about 20 minutes, or until the vegetables are tender and the chicken is fully cooked. Stir occasionally to prevent the spices from sticking to the bottom.

1. Once the chicken and vegetables are tender, pour in the thick coconut milk (cream).
2. Important: Turn the heat down to the lowest setting. Stir the curry gently and continuously for about 5–10 minutes. Do not let the curry boil violently after adding the thick cream, as this can cause the coconut milk to split and become grainy.
3. Taste and adjust the seasoning one last time. The final flavor should be rich, savory, slightly sweet, and creamy.

1. Serve immediately while hot over steamed White Rice or rice cakes (Lontong).
2. In some regions, it is served with Roti Jala (Net Crepes) or flatbread.
3. Garnish with plenty of Fried Shallots (Bawang Goreng) and fresh celery leaves.
4. A side of Sambal Terasi (Chili Paste with Shrimp Paste) is a perfect, spicy accompaniment.