Chicken Curry (Kari Ayam)

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2 hours 6 Servings Print RecipeEmail Recipe


1⁄4cupmacadamia nuts
1tablespooncoriander seeds
3tablespoonvegetable oil
5 citrus leaves
3 bay leaves
2cupcoconut milk
1 whole chicken (about 3 pounds – cut up)
1⁄2cupred chili peppers (minced and seeded)
1⁄2cupshallots (minced)
1smallwhite onion (minced)
2 lemongrass stalks (lightly pounded)
3⁄4poundcarrots (pared and cut crosswise into 2-inch pieces)
10smallred potatoes (pared)


Rinse chicken; pat dry with paper towel in; sprinkle with salt. Grind nuts and coriander seeds in mortar with pestle. Add peppers, shallots and onion; grind to a paste. Heat oil in large Dutch oven over low heat; add paste. Stir-fry until paste turns dark reddish brown and solids separate from oil, about 10 minutes. Add up to 1/4 cup water if needed to thin paste. Add citrus and bay leaves, lemongrass and chicken to paste; sauté chicken over low heat, turning frequently, 5 minutes. Add carrots and potatoes; sauté 5 minutes. Stir coconut milk 1/4 cup at a time in the spice mixture. (Stir constantly to keep milk from curdling.) Simmer uncovered over very low heat, stirring gently and basting chicken frequently, until chicken is tender, about 1 hour 20 min. Remove and discard lemongrass and citrus and Davies.

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