📝 About This Recipe
Transport your senses to the vibrant streets of Java with this Kare Ayam, a quintessential Indonesian chicken curry celebrated for its luscious golden hue and silky coconut base. Unlike its fiery Indian cousins, this version balances the warmth of turmeric and ginger with the citrusy brightness of lemongrass and kaffir lime leaves. It is a comforting, soul-warming masterpiece that captures the complex 'bumbu' spice profile that defines authentic Indonesian home cooking.
🥗 Ingredients
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled and roughly chopped)
- 5 cloves Garlic (peeled)
- 4 pieces Candlenuts (toasted; substitute with macadamia nuts if unavailable)
- 2 inch Fresh Turmeric (peeled; or 1.5 tsp ground turmeric)
- 1 inch Fresh Ginger (peeled)
- 1 tablespoon Coriander Seeds (toasted and ground)
- 1/2 teaspoon Cumin Seeds (toasted and ground)
- 3-5 pieces Red Chilies (deseeded for less heat)
Main Ingredients
- 2 lbs Whole Chicken (cut into 8-10 bone-in pieces for maximum flavor)
- 14 oz Coconut Milk (one full-fat can)
- 2 cups Chicken Stock (low sodium)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 2 pieces Indonesian Bay Leaves (Salam) (substitute with regular bay leaves if needed)
- 1 tablespoon Palm Sugar (chopped; or brown sugar)
- 1 teaspoon Salt and White Pepper (adjust to taste)
- 3 tablespoons Vegetable Oil (for frying the paste)
Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Prepare the Bumbu (spice paste) by placing the shallots, garlic, candlenuts, turmeric, ginger, coriander, cumin, and chilies into a food processor. Blitz until a smooth, thick paste forms, adding a splash of oil if necessary to help it move.
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2
Heat 3 tablespoons of vegetable oil in a large wok or deep heavy-bottomed pot over medium heat.
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3
Add the spice paste to the hot oil and sauté for 5-7 minutes. Stir constantly until the paste darkens slightly, the raw smell disappears, and the oil begins to separate from the solids (pecah minyak).
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4
Add the bruised lemongrass, kaffir lime leaves, and salam leaves to the pot. Sauté for another 2 minutes until the aromatics are incredibly fragrant.
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5
Add the chicken pieces to the pot. Stir well to ensure every piece of chicken is thoroughly coated in the golden spice paste. Cook for 5 minutes until the chicken is browned on the outside.
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6
Pour in the chicken stock and bring the liquid to a gentle boil.
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7
Reduce the heat to low-medium. Cover the pot and simmer for 20 minutes, allowing the spices to penetrate deep into the chicken bone.
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8
Stir in the coconut milk and palm sugar. Season with salt and white pepper.
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9
Continue to simmer uncovered for another 15-20 minutes. Stir occasionally to prevent the coconut milk from curdling. The sauce should thicken slightly and become rich.
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10
Perform a final taste test. Adjust the salt or sugar if needed to achieve a perfect balance of savory, sweet, and creamy.
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11
Remove the lemongrass stalks and bay leaves before serving.
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12
Transfer to a serving bowl and garnish generously with fried shallots and fresh cilantro.
💡 Chef's Tips
Always use bone-in chicken for this recipe, as the marrow adds a depth of flavor to the broth that boneless cuts cannot match. Toasting your candlenuts and spices before blending releases essential oils and provides a much richer, nuttier aroma. If your curry looks too thin, simmer it uncovered for a few extra minutes; if it's too thick, add a splash of water or stock. Don't skip the 'pecah minyak' stage—frying the spice paste until the oil separates is the secret to an authentic, non-gritty Indonesian curry. For a deeper yellow color, ensure your turmeric is fresh, or use a high-quality organic turmeric powder.
🍽️ Serving Suggestions
Serve hot over a bed of fluffy Jasmine rice or compressed rice cakes (Lontong). Pair with a side of 'Acar Timun' (Indonesian pickled cucumbers) to provide a refreshing acidic crunch against the creamy curry. Add a few 'Emping' (melinjo nut crackers) or shrimp crackers on the side for texture. Enjoy with a glass of iced Thai tea or a cold Es Jeruk (Indonesian calamansi juice). Top with a soft-boiled egg if you want an even heartier meal.