Kare Ayam/Indonesian Style Chicken Curry

Ingredients:

4-5 pieces chicken thigh (original recipe using whole chicken cut into 16 pices)
1 tbs lime juice
5 kaffir lime leaves (daun jeruk)
2 lemon grass, brushed
2 cm ginger, brushed
5 cloves
4 cm cinnamon
1 cup thin coconut milk (original recipe using 750 thin coconut milk and 500ml thick coconut milk)
2 cups water (original recipe didn’t use)
oil for frying

Spices to Grind:
5 red chiles
8 onions
5 garlic 5 cm turmeric (charred), substitute turmeric powder
1 tbs coriander seeds, roasted
1 tbs cumin
3 cardamoms
3 star anise
1 tsp white pepper
3 candle nuts (original recipe didn’t use)
salt to taste

Instructions:

Washed clean the chicken and then rubbed with lime juice and salt, let it stand about 15 mins. Rinse the chicken, keep aside In the pot, heat the oil and then add the spice paste, fry until aromatic Add the chicken, kaffir lime leaf, lemongrass,cloves and cinnamon stir until the chicken covered with the paste and cooked until change to color.

Add the water, cooked until the chicken quite tender.

Add the coconut milk, cooked to thicken and oiled in the surface. Remove from the heat.

Serving suggestions, In the bowl, place the rice cake (lontong), pour the kare ayam over rice cake, garnish with crispy fried shallots, serve with prawn crakers or emping.

Served 6 people.

From beelittlefood.blogspot.com