Chicken Curry Ayam Java Style

Chicken Curry Ayam Java Style

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Ingredients:
1 kg chicken breasts cut into bite-size pieces
4 medium sized onions, finely chopped
5 cloves of garlic, minced or grated
2 cm grated ginger (mine was already chopped, so I used what I had)
1 can (400 ml) coconut milk (I had light, but you can use full-fat if you want)
1 tsp ground ginger
2 tsp ground cumin
1 tsp ground coriander
2 tsp turmeric
1 tsp ground black pepper
2 tbsp curry powder
a pinch of chili flakes
salt
4-5 tbsp oil
(this recipe can be easily divided by 2)

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Preparation:
1. Add the oil to a big nonstick pan over medium high heat and sautee the onion until golden brown. (If you add a pinch of salt it’ll make the process faster.)

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2. Reduce the temperature to medium low and add the garlic and the ginger (you can use garlic ginger paste if you have) and cook for a couple more minutes.

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3. Add the spices and stir for about 1 – 2 minutes until they start releasing their aroma.

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4. Add the chicken, stir and cover for about 2 minutes.

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5. Pour the coconut milk and mix until everything is well combined. Cover and let it simmer for about 30-40 minutes. Add more salt if needed. Stir every once in a while. Serve with plain white rice :) This curry is very mild in flavor. The original recipe that I had called for 1/2 tsp of black pepper but I ended up adding more and some chilly flakes because it simply was not enough.

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