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Thursday, July 14, 2016

Kari Ayam (Indonesian Chicken Curry)


In Indonesian & English

Bahan
  • 1 Ayam-potong 10, 600 gr Kentang-potong2
  • 1 cm Lengkuas & 1 Sereh-geprek, 1 Pekak
  • 6 Daun jeruk, 1 st Daun klabet, 2 st Gula
  • ½ st Pala, 4 cm Kayu manis, 1 Jeruk nipis
  • 150 ml Santan cair, 250 ml Santan kental
  • 1 sm Air asam, 4 st Garam, 850 ml Air
  • 3 sm Minyak, 3 Cengkeh-geprek
Haluskan:
  • 3 Cabai merah-buang biji & membrannya
  • 3 cm (15 gr) Jahe, 5 Kemiri, 1 Kapulaga
  • 5 (45 gr) Bawang merah, 1 sm Ketumbar
  • 5 (25 gr) Bawang putih, 1 st Garam
  • 1 st Jintan, 5 gr Kunyit, 1 st Lada

Cara membuat
  • Lumuri ayam dengan air jeruk nipis & 2 st garam, diamkan 20 menit. Didihkan air di panci bersama dengan cengkeh, kayu manis, pekak & pala.
  • Sementara itu, tumis bumbu halus, daun jeruk, sereh & lengkuas sampai harum. Angkat, masukkan ke air mendidih. Tuangi santan cair & air asam, masak sampai rasa menyatu.
  • Masukan ayam, klabet & gula. Masak hingga ayam matang, aduk sesekali saat memasak.
  • Tuang santan kental, beri kentang & garam. Masak & aduk sesekali hingga kentang matang & kuah sedikit mengental.

Ingredients
  • 1 Chicken-cut into 10, 4 cm Cinnamon
  • 1 cm Galangal & 1 Lemongrass-bruised
  • 6 Kaffir lime leaves, 3 Cloves-bruised
  • 600 gr Potatoes-cut, 3 tbsp Frying oil
  • 1 tbsp Tamarind juice, 1 Star anise
  • 250 ml Coconut cream, 2 tsp Sugar
  • 150 ml Coconut milk, 850 ml Water
  • 1 tsp Fenugreek leaves, 4 tsp Salt
  • ½ tsp ground Nutmeg, 1 Lime
Grind into a paste:
  • 3 Red chilies-scrape out seeds & ribs
  • 5 (45 gr) Shallots, 5 (25 gr) cloves Garlic
  • 3 cm (15 gr) Ginger, 1 tbsp Coriander
  • 1 tsp Cumin, 5 gr Turmeric, 1 tsp Salt
  • 5 Candle nuts, 1 Cardamom, 1 tsp Pepper

Directions
  • Rub the chicken with lime juice & 2 tsp of salt; let it stand for 20 minutes. In a big pot, put the water together with cloves, cinnamon, star anise & nutmeg; bring it to a boil.
  • Meanwhile, sauté the spices paste, kaffir lime leaves, galangal & lemongrass until fragrant. Put sautéed spices into the pot. Pour in coconut milk & tamarind juice; cook until the flavor blended.
  • Add in the chicken, fenugreek leaves & sugar. Keep on cooking & stirring it occasionally until the chicken cooked. Stir in coconut cream, potatoes & salt. Simmer until the potatoes are cooked & the gravy thickens.

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