Aromatic Indonesian Chicken Curry (Kari Ayam)

Chicken curry is a well-known dish from Asia and is loved because of taste, aroma, and comfort. I develop this recipe as it is close to what I usually had in Indonesia, especially in my family circle. During Chinese New Year, I used to hop in and out each house of my relatives, asking for “Angpao” (money in a red envelop, to give luck and prosperity), it is a tradition in chinese indonesian family for chinese new year. Every time I visit one of relative’s home, my aunts would serve many different type of dishes, including Chicken curry. It is of course nothing to do with Chinese, but as Indonesian-Chinese, we like to mix Chinese culture with Indonesian taste. =) So I hope you guys enjoy this recipe!

Serving: 6-8

Total Time: 1 hour 30 minutes


1, 5 kg Chicken with bones

3-4 Carrots, cut into chunks (about 1cm thickness)

300 g Potatoes of your choice. Many use big potatoes without skin cut into chunks, but this time I use small potatoes with skin. Both taste good.

200ml Water

1 litre Coconut milk

1 Lemongrass

2 Bay leaves

1 Cinnamon stick

2 Cloves

2 Anis

¼ tsp Nutmeg

¼ tsp Pepper

2 tbsp Soy sauce


2 tbsp Vegetable oil

Curry Paste – to blend (spicy level: mild)

4 Small chilies

4 Large chilies

6 Garlic

3 Shallots

½ Lemon grass

2 tsp Coriander powder

4 cm Turmeric, you can also use 2 tsp turmeric powder

5-6 Candle nuts

½ cup Water


Fried shallots


  • Prepare all the ingredients, blend the curry paste, and cut the chicken into small pieces if you buy a whole chicken.
  • Heat up a pot in low-medium with 3-4 tbsp vegetable oil. Cook the curry paste for about 3-4 minutes until fragrant.
  • Bring up the heat to medium. Add the chicken and 200ml water, cover the pot with a lid, and cook for about 15-20 minutes until it’s soft. Make sure to keep stir the chicken every now and then so it’s cooked equally and don’t get burned.
  • Throw in all other ingredients; potatoes, carrots, coconut milk, etc. Cook in medium heat, cover pot in lid for another 30-40 minutes. Make sure to stir them every now and then.
  • Chicken curry is ready. You can serve with rice, egg noodle, glass noodle, or vermicelli. Garnish with fried shallots.

Author: Dewi

Hello there! If you are stopping by this page, you are probably searching for easy Asian home-cook meal inspirations that are uncomplicated, quick, budget-friendly, and still tasty and delishhh….. That’s what I am going to share in this blog. I am not a chef, I cook because I love it and I enjoy it. To give you a little background of who I am…. My name is Dewi, a self-made home-cook who enjoys filling her kitchen in with tasty and delicious of Asian food. I was born and grew up in Jakarta, Indonesia where I have never learned how to cook (except frying an egg or two, add soy sauce, and eat it with rice) and never thought I would have to cook ever in my life. Because my mom, who was (still is) the “family chef” had never encouraged the children to be involved in the kitchen. So, my passion for food and cooking came later on when I went abroad. In 2006, I moved to Beijing, China where I lived for a good 9 years. I occasionally cooked as I preferred to eat out or to order in, for a simple reason, it’s convenient and affordable (back then). My cooking journey became more apparent in 2015 when I decided to move to Germany. Eating out, especially for Asian food is expensive and not authentic. The selection of Asian restaurants is limited and because of the high price, it would mean that I would have to burn a hole in my pocket if I want to do it often. So now that I have a small family (my husband, my son, and I), I cook not only for myself but also for them. I like to try new things like occasional baking or non-Asian food. For that being said, I want to share my cooking journey with you and hope that you can find new food inspirations that you can do yourself at home, either for yourself or your family, it doesn’t have to be complicated. Happy cooking! =) Xoxo Dewi

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