Ingredients
- Imperial
- Metric
- 500 g Chicken
- 2 tbsp Coconut Oil
- 50 ml Coconut Milk
- 2 clove Garlic
- 1 tbsp Ginger
- 4 Shallots
- 1 Lemongrass
- 3 Kaffir-Lime Leaves
- .5 Lime
- 1 tsp Tamarind Paste
- 1 tsp Shrimp Paste
- .5 tsp Turmeric Powder
- .5 tsp Galangal Powder
- 2 Red Chilli
- 1 tsp Salt
- .5 tsp Brown Sugar
- 6 Curry Leaves
Time
- 30 Mins Preparation
- 75 Mins Cooking
Level
-
Difficulty
-
-
Spicy
-
Nutrition per serving
- CALORIES 611
- CARBS 14 g
- FAT 28 g
- PROTEIN 76 g
Step 1
Cut the shallots and chillies into thin slices and the garlic in to very fine pieces. Peel the ginger and cut it as well. Remove the stem of the kaffir-lime leaves, and cut them in to fine stripes.
Step 2
Put everything in a mortar and add shrimp paste , some turmeric (Kurkuma) powder
Step 3
Add galangal powder, salt and brown sugar. Now grind the mixture. The spice paste is ready
Step 4
Next Step is to cut the chicken. First, cut off the legs and set them aside, then cut the rest of the chicken into smaller pieces
Step 5
Add coconut oil to the wok. Once the oil is hot, add the freshly prepared paste and fry for 2-3 minutes until you smell the flavours.
Step 6
Now add chicken pieces and fry till they are well mixed into the fragrant spices.
Step 7
Mix the tamarind paste in half a glass of water. Now pour the tamarind water into the pan and add the lemongrass.
Step 8
Cover the chicken pieces with more water and let it cook for half an hour.
Step 9
The chicken should be halfway done. Now add the coconut milk.
Step 10
Now add some curry leaves
Step 11
Let it cook for another half an hour
Step 12
Kari Ayam is now ready! Served well with rice.
Did You Know?
Coconut oil is rich in saturated fat and contains lauric acid which helps to improve immunity. It is commonly used in Southeast Asian cuisines and very suitable for high heat cooking, such as frying. Coconut oil can be used for skin and hair care making it one of the most versatile foods on the planet.
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