Chicken Curry (kare Ayam)

Ingredients

• 1 lb boneless, skinless chicken parts
• 5 asian shallots
• 2 cloves garlic
• 1 tsp ginger
• 1 tsp lemongrass
• 6 kimiri , ground
• 2 salam leaves
• 4 kaffir lime leaves
• ½ tsp turmeric root, ground
• ½ tsp galangal root, ground
• 1 cup coconut milk
• 2 tbsp gula jawa
• 2 tbsp cooking oil
• ¼ tsp terasi

Steps

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