Kare Ayam Jawa (Javanese Chicken Curry)

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Kare Ayam Jawa (Javanese Chicken Curry)

Kare Ayam Jawa (Javanese Chicken Curry) is a traditional Javanese recipe from Indonesia for a classic curry of chicken pieces cooked in coconut milk with a candlenut-based curry paste. The full recipe is presented here and I hope you enjoy this classic Indonesian version of: Javanese Chicken Curry (Kare Ayam Jawa).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Chicken Recipes Indonesia Recipes

Ingredients:

3 tbsp vegetable oil
2 lemongrass stalks, bruised and knotted
3 Indonesian bay leaves
1/2 tsp turmeric powder
1/4 tsp cumin powder
1/2 tsp ground white pepper
1 whole chicken cut into 8-12 pieces (or 4-5 chicken legs separated into thighs and drumsticks)
400ml tin coconut milk
1.1l (4 1/2 cups) chicken stock/water
1 tbsp coconut palm sugar
1 tsp salt
1 tbsp tamarind juice (1 tsp tamarind pulp + 1 tbsp warm water, massaged and strained)
2 kaffir lime leaves
4 tbsp Yellow Spice paste (bumbu kuning)
100g shallots
4 garlic cloves garlic
6 candlenuts (substitute 9 macadamia nuts if not available)
3cm (1 in) piece of ginger
3cm (1 in) piece of galangal
fried shallots, to garnish

Method:

In a heavy stone mortar, pound the shallots, garlic, candlenuts, ginger, and galangal into a smooth paste.

Place a wok or curry pan over medium heat. Once hot add the oil and use to fry the spice paste along with the lemongrass, Indonesian bay leaves, turmeric, cumin, and white pepper. Stir to combine and continue frying for 3-5 minutes, or until fragrant.

At this point add the chicken and stir-fry until the chicken is no longer pink (about 5 minutes).

Pour in coconut milk, chicken stock/water, tamarind juice, and season with salt and coconut palm sugar. Bring to a boil, reduce to a simmer and cook until the chicken is tender and the sauce is reduced and thick.

Stir in kaffir lime leaves. Turn off the heat and transfer the curry to a warmed serving dish. Garnish with fried shallots and serve it immediately with steamed white rice.