Ayam Kalio: Chicken in Spiced Coconut Gravy

Method8 steps · about 1 hr 15 min

1. 1

   Step 1: Blend into a fine paste: big red chillies (4), bird’s eye chillies (5), shallots (8), garlic (3 cloves), ginger (3 cm), turmeric (3 cm), galangal (2 cm) and coriander (1 tsp).

   Uses 4 big red chillies, chopped · 5 bird’s eye chillies (optional) · 8 shallots, peeled, chopped · 3 cloves garlic, peeled, chopped · 3 cm ginger, peeled, chopped · 3 cm turmeric, peeled, chopped · 2 cm galangal, chopped · 1 tsp whole coriander

2. 2

   Step 2: Put the spice paste in a big wok.

   Uses Prepared kalio spice paste

3. 3

   Step 3: Add the coconut milk (750 ml), lemongrass (1), kaffir lime leaves (3), turmeric leaf (1), salt (to taste) and tamarind juice.

   Uses Kalio spice paste in wok · 1 lemongrass, bruised, knotted · 3 kaffir lime leaves · 1 turmeric leaf (optional) · 1 tsp tamarind extract · Salt to taste · 750 ml coconut milk

4. 4

   Step 4: Cook the mixture over medium heat. Gently stir the mixture constantly to avoid the coconut milk breaking up.

   Uses Coconut milk with kalio spice paste, herbs and tamarind

5. 5

   Step 5: When the mixture boils, add the chicken (1) pieces.

   Uses Boiling stirred kalio coconut gravy · 1 chicken, cut into pieces

6. 6

   Step 6: Continue cooking and stirring, reduce the heat to medium low.

   Uses Chicken in spiced coconut gravy

7. 7

   Step 7: Cook, stirring, for about forty-five minutes until the gravy is thick and the chicken is cooked through. Check 74°C (165°F) in the thickest part, avoiding bone. Keep some gravy rather than cooking it completely dry.

   Simmer chicken · 45 minUses Gently simmering chicken in coconut gravy

8. 8

   Step 8: Transfer the dish into a serving plate.

   Uses Cooked chicken kalio in thick coconut gravy