Kare Ayam Jawa - Javanese Chicken Curry

Method5 steps · about 1 hr

1. 1

   Step 1: Grind the shallots (100 gram), garlic (4 cloves), candlenuts (6), 1-inch ginger (1-inch piece) and 1-inch galangal (1-inch piece) into a smooth spice paste. Separately massage 1 tsp tamarind with 1 tbsp water and strain; reserve the extracted liquid for the curry and discard the pulp.

   Uses 100 gram shallot (Indonesian: bawang merah) · 4 cloves garlic (Indonesian: bawang putih) · 6 candlenuts (Indonesian: kemiri) · 1-inch piece ginger · 1-inch piece galangal · 1 tsp tamarind for strained juice · 1 tbsp water for tamarind extraction

2. 2

   Step 2: Heat 3 tbsp oil in a wok over medium heat. Fry the prepared spice paste with the lemongrass (2 stalks), Indonesian bay leaves (3), turmeric, cumin and white pepper (1/2 teaspoon) for 3–5 minutes, until fragrant.

   Fry curry paste and herbs · 4 minUses ground shallot-garlic-candlenut-ginger-galangal paste · 3 tablespoon oil · 2 stalks lemongrass, bruised and knotted · 3 Indonesian bay leaves (Indonesian: daun salam) · 1/2 teaspoon turmeric powder (Indonesian: bubuk kunyit) · 1/4 teaspoon cumin powder (Indonesian: bubuk jinten) · 1/2 teaspoon ground white pepper (Indonesian: bubuk lada)

3. 3

   Step 3: Add the chosen chicken (1) pieces to the prepared aromatic base. Stir until their outside is no longer pink; the following simmer completes the cooking.

   Uses fragrant fried spice paste and herbs · 1 whole chicken, cut into 8–12 pieces, OR 4–5 chicken quarters separated into thighs/drumsticks

4. 4

   Step 4: Pour in 400 ml coconut milk and 1100 ml chicken stock OR water, then add the reserved strained tamarind liquid, salt (1 teaspoon) and coconut palm sugar (1 tablespoon). Bring to a boil, reduce to a simmer and cook until the chicken is tender and reaches 74°C/165°F away from bone, and the sauce is reduced and thick.

   Simmer chicken curry until tenderUses chicken pieces in fried aromatic base · 1 can (400 ml) coconut milk · 1100 ml chicken stock OR water · strained tamarind extraction · 1 tablespoon coconut palm sugar (Indonesian: gula Jawa) · 1 teaspoon salt

5. 5

   Step 5: Garnish and serve: Stir in kaffir lime leaves (2). Turn off the heat and transfer the curry to a serving bowl. Garnish with fried shallots and serve it immediately with steamed white rice.

   Uses tender chicken in reduced coconut curry · 2 kaffir lime leaves (Indonesian: daun jeruk) · fried shallots (Indonesian: bawang merah goreng) · Steamed white rice for serving (quantity unspecified)