Kari Ayam

Welcome to the kampung!  I'm so happy to be here sharing my love for food.  I want to start by introducing what Indonesian people call Kari.  Indonesia has a very special and unique way of making curry that is different from the Indian, Thai, Chinese, and all other versions.  The Indonesian curry is thought to have come from Indian influence adapted to suit local tastes and include local ingredients.  This dish, kari ayam ("curry chicken"), is a very popular today in Indonesia.  It is very common for all Indonesian people from businessmen to farmers, so it is fitting that I cook it often in my "kampung" kitchen.  This is my own recipe that has taken me years to perfect!  I hope you will like it very much!

Kari Ayam recipe (serves 2-3)

• 2 inch knob peeled galangal*
• 2 inch knob peeled ginger*
• 3 inch knob peeled fresh turmeric*
• 6-7 cloves garlic*
• 5-6 shallots*
• 4 long red chilis*
• 6 dried chilis, soaked in hot water and deseeded*
• 2 tsp. terasi (Indonesian shrimp paste, you can use Thai shrimp paste instead if this is hard to find)*
• 5-6 kemiri (candlenuts)*
• One stalk lemongrass, white part only, bashed
• 2.5 tbsp Meat Curry Powder (This can be bought in most Asian grocieries, but I will post later how to make your own.  I often use Yeo's brand from Malaysia)
• 1-2 large potatos, peeled and chunked
• 1 kg chicken
• 400 ml coconut milk (ayam brand is best)
• 1.5-2 cups stock (or dissolve 3 bouillon cubes in 1.5 cups water)
• Salt and sugar to taste

First grind the starred ingredients to a very fine paste in a food processor.  Make sure there is a nice, even consistency!  This is important so that the curry doesn't come out feeling gritty in the mouth.  Begin by blending the tough ingredients like the galangal, ginger, then the dried chilis, always adding one ingredient at a time and blending.  This finished paste is called a "rempah" in Indonesia.  Then heat enough oil to cover the bottom of a large wok or deep cooking vessel.  When smoking, add in the ground spices.  Fry until they are fragrant and the oil separates.  This can take longer than you think!  I always like to say it is better to fry the spices longer rather than shorter as the goal is to release flavor and mix the red color in the chilis with the oil.

Next add in the stock, coconut milk, lemongrass stalk, and meat curry powder.  Mix well, then leave to simmer (covered) for about 30 minutes.  Then uncover and chuck in the potato.  Let the curry simmer until the potatos are cooked.

 Serve alongside white rice, nasi lemak (for a Malaysian feel), or roti jala/roti canai.  I like to add a hard-boiled egg on the side as this can help combat the spiciness of the curry.  Selamat makan! (Indonesian version of "bon appétit!")