Tag Archives: Jawa

Kare Ayam Jawa – Javanese Chicken Curry Recipe

Kare Ayam Jawa – Javanese Chicken Curry.

Indonesia is a big country with varied dishes from each of the thousands of islands scattered in the archipelago. It seems that it will take me a lifetime to learn about the cuisine of my own country.

Today’s lesson will be on the difference between kare and kari. Kare is a Javanese dish and a very close cousin of opor. Kari usually has a foreign origin that evolves and adapted into Indonesian cuisine.

Kare ayam Jawa has a thick and savory sauce that is just perfect with a bowl of steamed rice. The chicken is also very tender and almost falling off the bone. I guarantee you will be licking your plate clean and have a very satisfying meal out of this chicken curry.

Ingredients for kare ayam Jawa (Javanese chicken curry): chicken, coconut milk, shallot, garlic, ginger, galangal, candlenuts, lemongrass, kaffir lime leaves, daun salam (Indonesian bay leaves), tamarind, cumin, turmeric, pepper, coconut palm sugar, and salt.

Ingredients for kare ayam Jawa (Javanese chicken curry): chicken, coconut milk, shallot, garlic, ginger, galangal, candlenuts, lemongrass, kaffir lime leaves, daun salam (Indonesian bay leaves), tamarind, cumin, turmeric, pepper, coconut palm sugar, and salt.

Ingredients for Javanese chicken curry

1. Chicken

You can use one whole chicken cut into 8-12 pieces or 4-5 chicken quarters separated into thighs and drumsticks.

2. Herbs and spices

3. Coconut milk and chicken stock

I use 400 ml canned coconut milk and add chicken stock (or water) to get a total of 6 cups of liquid.

If you prefer to press coconut milk from scratch, you can use three presses (2 cups/press) from one coconut to get 6 cups total of coconut milk. You won’t need chicken stock if you choose this option.

4. Salt, pepper, and coconut palm sugar

(1) Sauté spice paste, cumin, pepper, turmeric, lemongrass, and daun salam. (2) Add chicken and cook until no longer pink. (3) Add coconut milk, chicken stock, tamarind juice, salt, and palm sugar. (4) Stir in kaffir lime leaves once the sauce is thick and the chicken is tender and cook.

(1) Sauté spice paste, cumin, pepper, turmeric, lemongrass, and daun salam. (2) Add chicken and cook until no longer pink. (3) Add coconut milk, chicken stock, tamarind juice, salt, and palm sugar. (4) Stir in kaffir lime leaves once the sauce is thick and the chicken is tender and cook.

How to cook Javanese chicken curry

1. Grind spice paste

Use a food processor to grind shallots, garlic, candlenuts, ginger, and galangal into a smooth paste.

2. Sauté spice paste and herbs

Heat oil in a wok over medium heat. Sauté spice paste, lemongrass, daun salam, turmeric, cumin, and pepper for 3-5 minutes, or until fragrant.

3. Add chicken

Add chicken into the wok. Stir, and cook until the chicken is no longer pink.

4. Add coconut milk and seasonings

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

5. Garnish and serve

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

Transfer curry chicken to a serving bowl and sprinkle with fried shallots. Serve immediately with steamed rice.

Transfer curry chicken to a serving bowl and sprinkle with fried shallots. Serve immediately with steamed rice.

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