KARE AYAM

Chicken Curry

Probably the most wonderful aspect of making a curry, is the heavenly aromas that drift through the house when food is being prepared. Balinese chicken curry is lighter than its Indian counterpart. You can also replace the chicken with any other meat, fish or vegetable.

Served 3-4 :
700 g. chicken pieces 1-2 cups coconut milk
5tbs. oil for frying 1 lemongrass
3 salam leaves 4 lime leaves
Sea salt 2 tsp. tamarind
Spices :
5 small red shallots 7 small cloves garlic
3 large red chilli 2-3 bird’s-eye chillies
1 tbs. ginger 3 tbs. minced galangal
3 candlenut 1 tbsp. fresh turmeric
½ tomato 2 stalks of lemongrass
¼ tsp. shrimp paste
¼ tspn. cumin (optl)
1 tbsp. palm sugar

For maximum flavour, I always use chicken thigh or leg for a curry. However, you can use chicken breast if you prefer. Try and use fresh galangal and turmeric for this dish as the flavour, aroma and texture will be far to the powdered varieties.

Blend all the spices in the container of a food processor until paste-like. Add a little water if necessary. Bruise the extra lemon grass and tie into a loose knot.

Heat the oil in a wok over a medium flame. Throw in the spices, lemongrass, lime leaves and salam leaves. Push them back and forth confidently for 30 seconds until fragrant and shiny, making sure they don’t burn on the base of the wok. Add the chicken and toss around until sealed or half-cooked. This will take at least two minutes. Add two cups of water and boil about fifteen minutes or until the meat is cooked. Now add the final layer of coconut milk.
Bring to the boil, simmer for a minute and then turn off.
Check seasonings and serve topped with shallots. Add sea salt to taste