Balinese food series: Kare Ayam recipe (chicken in coconut curry)

Kare Ayam is an Indonesian dish consisting of a chicken stew in a coconut curry sauce. It has Javanese origin, but it is found all over Indonesia. The coconut curry is very smooth and creamy and aromatic at the same time, making this dish a real comfort food. The basis of the dish is lactose-free and gluten-free. This means it is an easy option for many people with dietary restrictions but it can be easily tweaked to adapt to all tastes, including vegetarian and vegan (see variations).

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Kare Ayam recipe: ingredients (4-6 pax)

3 chicken breasts

1 cup cubed potato

7 cloves of garlic

3 shallots

1 spring onion

2 red chilies

3tbsp coconut cream

½ liter chicken stock

2tbsps of base gede, basic yellow sauce

1tbsp coconut oil

2 salam leaves or bay leaves

1 lemongrass shoot

5 kaffir lime leaves

salt and pepper to taste

1tbsp deep fried shallots for garnish (optional)

Kare Ayam recipe: instructions

1. Stir-fry the base gede with the bay or salam leaves and the lemongrass. Add some water and cook until reduced. Set aside.

2. Slice the red chilies and remove their seeds. Slice shallots, garlic, spring onion and the red chilies. Clean, peel and cut the potato into 2 centimeter cubes. Cut the chicken into small slices.
3. Sauté shallots, garlic and spring onion on a medium heat until light brown. Add the base gede then the chicken and stir together.

4. Add the chicken stock and bring to the boil. Break the salam and kaffir lime leaves then add them to the stock, with salt and pepper to taste.
5. Add the coconut cream and keep on a lower heat for 2 minutes before serving.

6. And that’s how you make Kare Ayam! Serve in a bowl with deep fried shallots as a garnish as a main course and with rice.

Kare Ayam recipe: variations

While the traditional recipe (like the one described here) involves making the kari paste (basic yellow paste), you can use powdered spices or store bought curry paste for simplicity, with a bit of compromise in fragrance. This dish can easily be adapted to a vegetarian or vegan diet by simply replacing the chicken for tofu, tempeh, green papaya or jackfruit; and the chicken stock for vegetable stock.

Closing statement

As you can see, there is not secret to this Tempe Kering recipe. It is a very simple yet tasty dish that you can surprise your guests with and prepare in advance for your daily routine. Try it at home and let me know how it turns out!

I learned this Tempe Kering recipe at Paon Bali Cooking Class by the hand of Mama Puspa, the sassy chef that led our class. You can read more about our experience with Paon Bali and Mama Puspa in my dedicated post.

Paon Bali Cooking Class review: our experience in a Balinese cooking class

You can book your class here, through Paon Bali’s website or phone number (+62 813-3793-9095).

If you’re planning a trip to Indonesia, have a look at these posts:

Perfect 3 days itinerary in Ubud, Bali

What to do in North Sumatra, the secret Indonesia keeps from you

Where to see orangutans in Sumatra, Indonesia

Our experience in Batu Katak in Sumatra, Indonesia

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