Sayur Curry with Chicken
This is the first sayur curry recipe in a series of four in Beb Vuyk’s book. You can find the other recipes here. This sayur curry with chicken is just as tasty as her others. What a simple dish, but so much flavor! It’s been raining almost all day today, so this is really food to warm up with. Get started quickly.
If you replace the chicken stock with vegetable stock and the chicken with tempeh or tofu, this recipe is also vegan. This recipe is enough for 3 people and is ready in 1 hour.
Sayur Kerrie I #107 from Beb Vuyk’s Groot Indonesisch Kookboek, page 117.
- Wings, heart, stomach and liver of a chicken (raw)
- 200 grams of cauliflower
- 200 grams of carrots
- 1 large potato
- 1 tablespoon chopped laksa (noodles)
- 3 tablespoons chopped onions
- 2 chopped cloves of garlic
- 1 teaspoon sambal ulek
- 1 teaspoon galangal
- 1 teaspoon tumeric
- 1 teaspoon ginger powder
- 1 teaspoon ketumbar
- 1/2 teaspoon jinten
- 2 teaspoons Javanese sugar
- 4 roasted kemiris
- 1 tablespoon asem water, made from asem the size of 1/2 walnut (tamarind)
- 1/6 block of santen (coconut cream)
- Make 3/4 liter of stock from the raw chicken pieces.
- Cut the laksa into pieces of about 2 cm and soak them in a cup of lukewarm water.
- Grind the herbs together finely and add them to the stock after half an hour as well as the cube of santen.
- Let this all sit for about 15 minutes.
- Cut the vegetables into large pieces.
- Add that to the broth.
- After about 15 minutes, add the asem water and the well-squeezed soaked laksa.
- Then let the sajoer simmer for a few more minutes.
I’m not going to add laksa (mie) because I still have rice left. I also don’t use a block of santen, but a can of coconut milk (I’ve run out of santen). I also use fresh galangal (from my freezer) because I have leftovers and because fresh galangal is incredibly tasty. I will also use a little more herbs than the recipe indicates, because I also bought a little more cauliflower. This way everything is back in balance.
I didn’t buy liver or chicken stomach, but I use chicken thighs. In any case, I prefer to eat chicken thighs than, for example, chicken fillet, because the thighs are slightly fattier and simply have much more flavor.
I withdraw 3/4 of the stock from my 4 thighs. I also let the fresh galangal cook with the broth. That immediately gives everything a wonderfully fresh taste. To get the effect of a rich stock flavor, I add a total of two cubes of good chicken stock to my recipe and omit the salt from the recipe.
After half an hour of simmering, my thighs are buttery soft and the broth smells delicious. I decide to serve the meat with the sayur. Beb only talks about stock in her recipe, but I like it better with pieces of tender chicken in the sayur curry.
I remove my meat from the broth. The chicken is already cooked and I put it in my bowl in which I will serve my sayur curry with chicken. I now grind all the herbs together in my cobek to make a bumbu. I add 1 of my stock cubes to this so that grinding is easy; The salt draws moisture from the herbs. Sugar has the same effect.
Now everything can be added to the stock in the pan, together with the coconut milk, and it can cook for fifteen minutes on a low heat. I also add my second stock cube.
I now add the potato to my stock, followed by the cauliflower and the roughly chopped carrot pieces. I do it in that order, because potatoes take a little longer than carrots and cauliflower. This way your ingredients don’t become too tender.
We can serve my sayur curry with chicken now! I spoon my sayur in to a big serving bowl and cut a few more spring onions to sprinkle over it. We eat this delicious sayur with a homemade sambal that I generously spoon onto my plate. Selamat makan!