Ayam Kari – Indonesian Chicken Curry

Pasar Color (Indonesian foodmarket) at the Huishoudbeurs 2017! The largest lifestyle event for women in the Netherlands.

Pisang Susu’s cooking show

I hosted two cooking shows every day on the main stage during the Pasar Colors event at Amsterdam RAI. During 20 minutes I showed how to make a healthy Indonesian dish with great ingredients.

Visitors to the pasar ask me to share the recipe quickly 😉 Silahkan, here it is!

Kari Ayam – chicken curry

The event Pasar Colors was mainly about Indonesian culture, but not every day. I’ve made an Indian inspired chicken curry too.

I opted for the Indonesian version of a chicken curry: Ayam Kari. This dish is eaten a lot on Sumatra and West-Java.


2 chicken breasts
5 tablespoons of chopped onions
2 garlic cloves
100-150 ml coconut milk
1,5 cm laos (galangal), cleaned and chopped
1 cm kunjit (turmeric)
1 teaspoon of ketumbar (coriander)
1/2 teaspoon jinten (cumin)
1 lemongrass boom
2 chili peppers
1 teaspoon of salt
hot water
fresh coriander


Add the onions, garlic, galangal, turmeric, ketumbar, jinten and half a teaspoon of salt in a jug and blend it with a hand blender (or in a machine).

Add some oil in the blender to lubricate the mix. Your herb paste will become nice and smooth.

The galangal and turmeric are quite tough to cut through. So be carefull with a knive. Turmeric root makes your hands turn yellow. Wear kitchen gloves if you prefer.

I prefer a blender to make the herb mix (bumbu) for a curry. The herbs become nice and smooth and will mix well with the coconut milk later.

Chicken breasts

Cut the chicken breasts into 2 cm pieces. Add half a teaspoon of salt and sauté briefly (3 minutes) in the pan with some oil.

Take the chicken out and stir fry the herb mix in the pan until the onions turn yellow.

Need some spiciness? Add a chili peper cut in to pieces to the herb mix in the pan.

Add the chicken also and mix it all through. Add about 100 ml of coconut milk and hot water until the chicken pieces are almost covered in the coconut broth but not completely.

Now I add the lemongrass after I cut it in two and bruised it with something heavy. Simmer for an extra 5 minutes. Or to bring the boil, cover the pan turn off the gas. The next day (or a few hours later) the chicken is done and super tender.

Just before serving, I sprinkle a few drops of lime juice over this ayam kari and some chopped fresh coriander. Selamat makan!

At the end of the show about 30 people can come to the stage and taste a bite or two.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *