087e Chicken Curry (Kare Ayam)



500 grams Chicken cut into small pieces

1 stalk Lemon grass crushed

200 ml Thin coconut milk mix 100 ml water with 100 ml coconut cream

150 ml Coconut cream

3 pcs Fragrant lime leaves

2 1/2 cm Ginger peeled, fried

4 tbs. Vegetable oil

4 cloves Cloves garlic

6 cloves Shallots

1 tbs. Palm sugar

3 cm Galangal crushed

3 pcs Candle nuts fried

2 pcs Salam leaves

3 cm Turmeric peeled, fried

1/2 tsp. Salt to taste

1/2 tsp. Pepper to taste


Blend garlic, shallots, turmeric, candle nuts and ginger into a paste using a mortar and pestle or food processor.

In a frying pan place four tablespoons vegetable oil and curry paste. Stir over a medium heat until the color turns golden. Add lime leaves, lemon grass, galangal, salam leaves, sugar, pepper.

Add chicken and stir. Add thin coconut milk simmer for a few minutes until the chicken is tender.

Turn the heat down, add the coconut cream and simmer to reduce the sauce. If it becomes too thick, add a little water or more coconut milk. Remove from heat when the chicken is cooked and sauce has become the desired consistency