Kari Ayam (Indonesian Chicken Curry)

Ingredients

• •1 lb (450 g ) boneless, skinless chicken parts
• •5 Asian shallots , sliced (or ½ cup chopped onions )
• •2 cloves garlic , minced
• •1 tsp ginger , minced or grated
• •1 tsp lemongrass , minced or grated
• •6 kimiri (candlenuts), ground
• •2 salam leaves (Indonesian bay leaves)
• •4 kaffir lime leaves
• •½ tsp turmeric root , ground or grated
• •½ tsp galangal root , ground or grated
• •1 cup (240 ml ) coconut milk
• •½ tsp salt (or to taste)
• •2 tbsp gula jawa
• •2 tbsp cooking oil
• •2 hot chiles (optional)
• •¼ tsp terasi (fermented shrimp paste)

Instructions

1. 1Wash chicken parts.
2. 2In a food processor or mortar and pestle , grind the garlic, ginger, kimiri nuts, turmeric, galangal, hot chilies, and terasi into a paste (bumbu).
3. 3In a wok or skillet , cook the paste over medium heat for 1 minute.
4. 4Add the chicken parts to the wok, and brown them.
5. 5Add the shallots, lemongrass, kaffir lime leaves, and salam leaves to the wok, and sauté for another minute.
6. 6Add the coconut milk and bring to a light boil .
7. 7Simmer on low heat for 10 minutes.