Chicken Curry

Name: Kari Ayam
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons cooking oil; 1 1/2 lbs . (750g) boneless chicken thighs (and/or breasts, cut into pieces); 2 lemongrass (white part only, cut into 4-inch (10cm) lengths, pounded); 6 -8 pieces kaffir lime leaves; 1 cup coconut milk; 1 tablespoon lime juice; salt (to taste); 1 1/2 inches (4cm) galangal; 1/2 lb (250g) fresh red chilies (seeded and sliced); 5 shallots (peeled and sliced); 1 inch (2.5cm) ginger (peeled and sliced); 6 candle nuts; 1/2 inch (1cm) fresh turmeric (peeled and sliced); 1/4 teaspoon belacan (shrimp paste)

Easy and the best recipe for chicken curry with tender chicken, spices and coconut milk in rich and spicy curry sauce. This curry chicken recipe is delicious and best served with steamed rice.

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium ⭐ 4.5 (48) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

4 servings

2 tablespoons cooking oil
1 1/2 lbs . (750g) boneless chicken thighs (and/or breasts, cut into pieces)
2 lemongrass (white part only, cut into 4-inch (10cm) lengths, pounded)
6 -8 pieces kaffir lime leaves
1 cup coconut milk
1 tablespoon lime juice
salt (to taste)
1 1/2 inches (4cm) galangal
1/2 lb (250g) fresh red chilies (seeded and sliced)
5 shallots (peeled and sliced)
1 inch (2.5cm) ginger (peeled and sliced)
6 candle nuts
1/2 inch (1cm) fresh turmeric (peeled and sliced)
1/4 teaspoon belacan (shrimp paste)

Steps

Blend all the Spice Paste ingredients until they form a very fine paste.
Heat the cooking oil in a wok and stir-fry the paste until aromatic and a thin layer of oil rises to the top. Add the chicken, lemongrass, and kaffir lime leaves. Continue stirring and cooking until the chicken is nearly cooked through.
Add the coconut milk and simmer over low heat for 15–20 minutes. Stir in the lime juice and salt. Serve hot with steamed rice.