Chicken Curry/Kari Ayam (Padang Version) ~
There are many version of chicken curry around the world, from India style, Malay Style, Indonesia style and even Japanese style. This show how popular is this dish.
I myself, prefer the Indonesia Padang style, even Indonesia alone has many styles.
If you would like to know how to cook from scratch, you may want to look at the recipe below. Of cos, you can adjust the spiciness, taste and thickness of your curry to your personal liking.
I used to live in Indonesia, where I can just tell the vendor what curry I am cooking and they will mix the paste for me, now I got to do it myself, there goes my easy life.
Ingredients:
1 whole chicken (preferably Kampung Chicken)
3 medium size potatoes
1 tsp salt
135ml thick coconut cream
750ml thin coconut cream (add water to coconut cream, proportion depend on the thickness of curry sauce you prefer)
coooking oil
A. Spices and others
2.5cm Cinnamon stick
2 lemon grass (used only the white parts and pound with the back of your knife)
4 cloves
1/2 star anise
2 tsp - ground cumin
2 tsp - ground coriander
1 tsp - ground fennel
5-7 curry leaves
3-5 kaffir lime leaves
3 cardamond
B. Spice Paste
6cm tumeric
5 candelnut
100g red hot chilli
10 shallots
2 garlic
2cm ginger
Directions:
1. Cut chicken into 10 parts and cut each potato into 4.
2. Grind the spice paste.
3. Heat oil in a wok, stir fry spice paste with medium heat until fragrant around 5min. Add the rest of the spices and stir fry for another 3min.
4. Add chicken and stir fry until all coated well with spices. Cook for 5min.
5. Add thin coconut and salt and sitr well. Once boiled add potatoes and continue to cook until slightly soft or soft depend on your liking. Usually I let it cook for half an hour.
Optional: You may want to add sugar if you prefer sweet taste curry.
6. Finally add the thick coconut and cooked for another 5-8min.
7. Ready to be served with fragrant rice.